Lavender Lemon Muffins
- Ready In:
- 51mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 414.03 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 157.80 ml sugar
- 14.79 ml finely grated lemon zest
- 7.39 ml dried lavender
- 1 egg
- 157.80 ml buttermilk
- 78.78 ml olive oil
- 29.58 ml unsalted butter, melted
directions
- Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a food processor, process sugar, lemon zest and lavender until lavender is finely chopped.
- Transfer 2 T to a small bowl and set aside.
- In a medium bowl, whisk together remaining lavender mixture, egg, buttermilk and oil until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in oven for 17-21 minutes or until tops are light golden and a pick inserted in the center comes out clean.
- Let cool in pan or a wire rack for 3 minutes, then transfer to the rack.
- Brush warm muffin tops with butter and sprinkle with reserved lavender mixture; let cool.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!