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Lemon Lavender Muffins

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Light and fragrant Lemon Lavender Muffins with bright citrus flavor and delicate floral notes, offering a soft, moist texture perfect for breakfast or brunch.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dried culinary lavender (finely crushed)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried culinary lavender.
  3. In a separate bowl, whisk the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
  5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use culinary-grade lavender and crush it finely to prevent large floral bits.
  • Avoid overmixing to keep the muffins light and tender.
  • Store in an airtight container at room temperature for up to 2 days.
  • Freeze for up to 2 months in a freezer-safe container.
  • Optional: Drizzle with a lemon glaze for added sweetness and flavor.

Nutrition

Find it online: https://thefamilycooking.com/lemon-lavender-muffins/