Lavender Lemon Muffins
A bright and citrusy muffin that is enjoyed best the day you make them with a little slab of butter on top. Bonus points when you pour a simple glaze on top!
Servings 12 muffins
Ingredients
- 1 stick butter melted
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup whole milk
- 2 teaspoons vanilla
- 2 teaspoons fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 2/3 cup lavender sugar
Instructions
- Prepare lavender sugar by mixing 1 cup sugar with 1 Tablespoon culinary lavender in food
- processor until fully combined. Store remainder in an airtight container to use for other recipes.
- Preheat oven to 400 degrees F. Grease and/or line 12-muffin pan, set aside.
- Whisk flour, baking powder, salt, cinnamon together in a large bowl. Set aside.
- In a separate bowl, whisk eggs with lavender sugar. Then, add melted butter and whisk until combined. Finally, add milk, lemon juice and vanilla and whisk until combined.
- Add wet and dry ingredients and then lemon zest. Combine until just combined, be careful not to overmix.
- Add lumpy mix to muffin pans, making sure each one has an even amount of batter in them. Using a cookie scoop is helpful here.
- Bake for about 15-17 minutes then remove from oven and transfer to a cooling rack.
- Once cool, you can enjoy as is, or add a simple lemon glaze for a little extra flavor!
Notes
If making a lemon glaze, mix 1 cup of powdered sugar with 1 Tablespoon fresh lemon juice until combined. Continue with that ratio until desired amount.