comment icon 107 more comments That’s what we have going on here today. Lemon lavender muffins, guys! Is this not the most perfect for spring? Also the most perfect for Mother’s Day, because Mother’s Day is brunch city, and because lavender feels like something moms like. I mean, I might be a little biased, but because of my son Afton, I think lavender anything is the best. Muffins included.
HOW TO MAKE OUR LAVENDER MUFFINS:
I love muffins and I am admittedly aggressive when it comes to filling muffin tins. You know the conventional baking wisdom that say “only fill the cups two thirds of the way full?” Yeah, BYE GIRL. I am the special baker who likes to full her muffin tins all the way to the tippy top, and in this case, I can’t decide if it gives my lemon lavender muffins quirky and adorable little sombreros, or makes just straight up weirdo. Does it even matter, though? says the aggressive muffin-filler. The springy, relaxing, buttery taste and texture dominates. And I don’t know, guys. We might be onto something with those crispy browned edges. A word about lavender. I have never used it before other than in my pre-bedtime essential oil routine (which is mostly: rub oil on my wrists and goodnight). This is my first time using it in FOOD! Exciting, right? I tried to do some research in this area, mostly to answer the question: do people EAT lavender, like the actual little buds? And also, how exactly does one locate and buy lavender that does not cost your life’s savings? Most people would find straight lavender a little too much in the flavor department to just eat straight, so as I learned, infusions are a good way to go. Alternately, if the word infusion in the context of cooking gives you nervous and un-confident feelings, you can just use a very small amount, which is what we did here. We ran the sugar and lemon zest and lavender through the food processor to get it smooth (I tried the mortar and pestle – not even close to good enough, so save yourself the trouble and go straight for the big guy) and then just added that mixture straight to the recipe. I didn’t mind small flecks of lavender in my muffins, but if you did, you could just pour it through a fine mesh strainer to remove all of it. (see? small flecks visible 👆🏼) We used Almond Breeze Almondmilk for these muffins, and I love Almond Breeze in almost all things in my life, but I especially loved it in this glaze. It’s creamy and delicious and tastes like, um, almonds. Not fake almond flavor. Like nice, nutty, milky almonds. Imagine that. 👌🏼 Just one splash with a little powdered sugar and you’ve got a yummy almond-y glaze that sets up perfectly – perfectly smooth, just the right amount of translucent, dry to the touch, and on-point sweetness. With that lemon sugar lavender crunch to top it off? Yeah girl, yeah. Thank you to Almond Breeze for making these muffins a reality! 4.3 from 20 reviews
3/4 cup sugar 2 teaspoons dried lavender buds (affiliate link) 1 lemon – juice and zest 1/2 cup butter, softened 2 eggs 1/2 cup honey 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk 1 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda
Glaze:
1 cup powdered sugar 1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk
If you are sensitive to the flavor of lavender, use one teaspoon instead of two, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender. Don’t overfill the muffin tins unless you want goofy little tops like mine have.
