Lemon-Lavender Muffins Recipe

Name: Lemon-Lavender Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Lemon-Lavender Muffins

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