Sweet, moist, and beautifully zingy – these lemon lavender muffins are just dreamy. The muffins have a delicate crumb thanks to the buttermilk and a distinctive apple-like undertone from the dried lavender. They are the perfect little bite when you’re in the mood for something sweet and the make for a great gift for Mother’s Day.
Lemon Lavender Muffins:
Prep time: 10 minutes
Cook time: 20 minutes
– 1 ¼ cup granulated sugar
– 1 tablespoon dried lavender buds, well-rinsed
– 2 teaspoons lemon zest
– ¾ cup butter, softened
– 2 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup powdered sugar
– 1 tablespoon lemon juice
– 1-2 teaspoons milk of choice
- Preheat your oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
- In a small food processor or blender, add the granulated sugar, lavender buds, and lemon zest; blend until the lavender buds are fairly broken down.
- In a large mixing bowl, cream the butter and lavender sugar until fluffy, around 2-3 minutes. Add in the eggs, buttermilk, and vanilla extract; whisk to combine.
- In a separate smaller bowl, whisk the flour, baking powder, baking soda, and salt until combined. Add the dry ingredients into the wet and gently fold with a spatula until just combined. Be careful not to overmix the batter or the muffins will be tough.
- Evenly divide the batter between the 12 muffin cups – an ice-cream scoop helps for easy pouring.
- Bake until the muffins are lightly golden-brown and spring back to the touch, around 18-22 minutes. Remove the muffins from the oven and set aside to cool for 15-20 minutes.
- In the meantime, whisk the powdered sugar with the lemon juice and slowly add 1-2 teaspoons of milk, depending on your desired consistency.
- Drizzle the glaze over the muffins and serve alongside coffee or tea. Enjoy!