Lavender Lemon Muffins
I have this new 750 muffin recipe cookbook, which I absolutely love, and I’m trying to knock out one recipe at a time to ultimately complete all 750 muffins. I think I’m off to a good start as these muffins are #2 of 750 (the first was the Banana Brickle Muffins).
I was really excited about this recipe, mainly because I never made anything with lavender before. Now I thought finding a small quantity of dried lavender would be a task in and of itself but thankfully, Whole Foods sold them in 3 gram boxes and it was more than enough for the 1 1/2 teaspoons that I needed. But even with this quantity, I was surprised as to how subtle the lavender taste was. I definitely wouldn’t have minded a more bold lavender taste but either way, I loved these muffins, mainly because of the sprinkled sugar on top. They made these muffins more like a sophisticated donut muffin, with such refreshing flavors of summer.
Lavender Lemon Muffins (adapted from Camilla Saulsbury in 750 Best Muffin Recipes):
Yields 10 muffins
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- Zest of 2 lemons
- 1 1/2 teaspoons dried lavender
- 1 egg
- 2/3 cup buttermilk
- 1/3 cup olive oil
- 2 tablespoons unsalted butter, melted
Preheat the oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, baking powder, baking soda and salt.
In the bowl of a food processor, combine the sugar, lemon zest and lavender until lavender is finely chopped. Reserve 2 tablespoons; set aside.
In a large glass measuring cup or another bowl, whisk together the lavender mixture, egg, buttermilk and oil.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 17-21 minutes, or until a tester inserted in the center comes out clean.
When the muffins are done, cool for 3 minutes and brush warm muffin tops with butter and sprinkle with reserved lavender mixture.
This turned out so good! I substituted gluten free flour and it was just amazing. Thank you for this amazing recipe ❤️
I made these last week and everyone loved them! I added extra lavender (I think two table spoons?) and some lemon juice to make them more lemony. With the extra lemon juice I needed a bit of extra flour. Turned out great!!
These smell amazing while they’re baking, made my jaw drop at my first waft of lemon and lavender.
I just made these and they are delicious!! Trying to stop by myself from eating two batches of muffins now.
I just made these! Now enjoying a warm muffin fresh from the oven. I changed the recipe a bit, replacing some of the flour with whole wheat flour and some of the oil with applesauce and it turned out perfect 🙂 thank you!
I’m trying this recipe today, I am so excited, I love these two flavors together!
My question is that the butter wasn’t mentioned in the instructions, just in the ingredients list. I assumed it goes into the oil mixture before you combine it with your dry ingredients which seems par for the course by most baking recipe standards, but I wanted to check.
Thank you for posting! I don’t really get into food blogs but I really like yours, going to start following more closely. 🙂
OH never mind! I see the brushing instruction now. Oops. I guess my batch will be extra moist.
i did the same thing lol
Delicious!!! Thank you for sharing 🙂