Best 3 Lemon Lavender Muffins Recipes

Lemon and lavender are two unique flavors that perfectly complement each other, creating a delightful and refreshing treat. Whether you're looking for a sweet and zesty muffin to enjoy for breakfast or a delightful snack, lemon lavender muffins are sure to satisfy your cravings. With their vibrant yellow color and aromatic lavender scent, these muffins are not only delicious but also visually appealing. So, if you're ready to embark on a culinary adventure, let's dive into the world of lemon lavender muffins and explore the best recipes that will tantalize your taste buds.

Let's cook with our recipes!

LEMON-LAVENDER MUFFINS

Lemon-Lavender Muffins image

Make and share this Lemon-Lavender Muffins recipe from Food.com.

Provided by AZPARZYCH

Categories < 60 Mins

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

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
1/2 cup sugar
1 teaspoon grated lemon peel
1/4 cup unsalted butter, melted

Steps:

Heat oven to 400°F.
Grease bottoms of 12 muffin cups or line with baking cups.
Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
Sift through strainer into medium bowl to remove any large pieces of lavender.
Whisk in flour, baking powder, baking soda and salt until well-blended.
In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
Make well in center of flour mixture; pour in egg mixture.
Stir just until blended. Divide evenly among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes. Remove from pan.
In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
Serve warm or at room temperature.

LEMON-LAVENDER MUFFINS RECIPE - (4.8/5)

Lemon-Lavender Muffins Recipe - (4.8/5) image

Provided by á-51103

Number Of Ingredients 16

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

Steps:

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.

LAVENDER POPPY SEED MUFFINS

Lavender Poppy Seed Muffins image

These muffins are so easy to put together. The lavender flavor really works well with lemon. If you've never baked with lavender, start with just 1 or 2 teaspoons for a more subtle flavor. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Snacks

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/2 cup sugar
4 teaspoons poppy seeds
1 tablespoon dried lavender flowers
3 teaspoons baking powder
2 teaspoons grated lemon zest
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1 large egg, room temperature
2 tablespoons coarse sugar

Steps:

Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 293mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use fresh lemons: Fresh lemons provide a more intense flavor than bottled lemon juice, so try to use them whenever possible.
Zest the lemons before juicing them: This will help release the essential oils and give your muffins a more pronounced lemon flavor.
Don't overmix the batter: Overmixed batter can make for tough, dense muffins. Mix only until the ingredients are combined.
Fill the muffin cups almost to the top: This will help the muffins rise high and give them a nice rounded shape.
Use a toothpick to test for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.

Conclusion:

These lemon lavender muffins are a delightful treat that is perfect for breakfast, brunch, or a snack. With a tender crumb and a bright, lemony flavor, these muffins are sure to please everyone who tries them. So next time you're in the mood for something sweet and satisfying, give these lemon lavender muffins a try. You won't be disappointed!