Lemon-Lavender Muffins Recipe

Name: Lemon-Lavender Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS; 2/3 cup sugar; 2 tablespoons dried lavender; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup whole milk; 3 tablespoons fresh lemon juice; 2 teaspoons grated lemon peel; 1 egg; 6 tablespoons unsalted butter, melted, cooled; TOPPING; 1/2 cup sugar; 1 teaspoon grated lemon peel; 1/4 cup unsalted butter, melted

Servings: persons

MUFFINS
2/3 cup sugar
2 tablespoons dried lavender
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whole milk
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 egg
6 tablespoons unsalted butter, melted, cooled
TOPPING
1/2 cup sugar
1 teaspoon grated lemon peel
1/4 cup unsalted butter, melted

1
Heat oven to 400u00b0F.
2
Grease bottoms of 12 muffin cups or line with baking cups.
3
Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
4
Sift through strainer into medium bowl to remove any large pieces of lavender.
5
Whisk in flour, baking powder, baking soda and salt until well-blended.
6
In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
7
In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
8
Make well in center of flour mixture; pour in egg mixture.
9
Stir just until blended. Divide evenly among muffin cups.
10
Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
11
Cool on wire rack 10 minutes. Remove from pan.
12
In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
13
Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
14
Serve warm or at room temperature.

735

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: MUFFINS, 2/3 cup sugar, 2 tablespoons dried lavender, 1 3/4 cups all-purpose flour, and more.

Yes, Lemon-Lavender Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Lavender Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions