Lemon-Lavender Muffins

READY IN: 45mins

Sounds fancy and good...

Top Review by Silke G.

I really enjoyed these and would make them again. The amount of lavender and lemon is just perfect and not overwhelming at all. The texture is much more like a scone than a muffin which is actually something I like. No idea baking with lavender would be this nice.

Ingredients Nutrition


  1. Heat oven to 400°F.
  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.

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