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Lemon Lavender Muffins with glaze dripping down.

Lemon Lavender Muffins


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

Lemon Lavender Muffins are springy and light. It’s muffin meets spa. Perfect for Mother’s Day brunch! ♡


Ingredients

Scale

Lemon Lavender Muffins:

  • 3/4 cup sugar
  • 2 teaspoons dried lavender buds (affiliate link)
  • 1 lemon – juice and zest 
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Glaze:


Instructions

  1. Preheat oven to 350 degrees.
  2. Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
  3. Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
  4. Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
  5. Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.

Notes

If you want to make this totally dairy-free, you can use your favorite butter substitute.

If you are sensitive to the flavor of lavender, use one teaspoon instead of two, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender.

Don’t overfill the muffin tins unless you want goofy little tops like mine have.

  • Category: Dessert
  • Cuisine: American

Keywords: lemon muffins, lavender muffins, lemon lavender, muffin recipe