These bright lavender lemon muffins are full of beautiful citrus flavor and perfect for springtime!
Jump to RecipeMy intention was to post these beautiful lavender lemon muffins on the first day of Spring to celebrate the beautiful flower buds and sunshine all around. Jokes on me because it snowed 2 inches instead. Thanks, Ohio!
This recipe is super easy and straightforward – perfect for a beginner baker. As always, make sure you follow all the steps in the recipe though because baking can be tricky if you don’t follow the steps for adding ingredients.
I’m a really big fan of the glass Pyrex measuring cups. Even though they are technically for wet ingredients, I’ll also use them for dry ingredients. They’re even useful when you just need one or two eggs to whisk up for your recipe.
I will apologize for all the dishes you will have after you make your lemon muffins. But, you want to make sure you make all dry and wet ingredients separately because you want the leavening agents to be mix thoroughly so you don’t end up with weirdly fluffy muffins on one side and limp ones on the other.
Lemon muffins are a bright spot in dreary weather.
Whenever I’m feeling a little grey or the weather is gross (like now), I whip up something with fresh lemon. I’m not sure if it’s a psychological thing but it always seems to make everything a little bit brighter. Plus, the zest in these lemon muffins seriously takes them to another level.
Adding lavender is like a spa experience.
The only tricky part of this recipe is making the lavender sugar because you’ll have to use a food processor to make sure you aren’t eating whole lavender pieces. Nobody wants a chunk of lavender in their lemon muffins.
If you look closely enough, you can see those beautiful and fragrant little pieces of lavender in these muffins. So beautiful and so delicious. I will say that if you aren’t a lavender fan, you can totally omit it and just use regular sugar. These yummy muffins are just as delicious with only lemon in them.
Baby O is a big fan of the ones with glaze on top. Also, these muffins are best enjoyed on the day you bake them. They get a little bit dry after 12ish hours so I would suggest making a batch for a specific event and eating them that day instead of to enjoy throughout the week!
Some other citrus recipes that we love.
- Lemon Blueberry Scones. These scones are SO good and perfect for breakfast for the whole family.
- Lemon Ginger Tea Shake Up. Don’t you guys love lemon shake ups?! These are an adult version of them and SO good.
Lavender Lemon Muffins
Ingredients
- 1 stick butter melted
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup whole milk
- 2 teaspoons vanilla
- 2 teaspoons fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 2/3 cup lavender sugar
Instructions
- Prepare lavender sugar by mixing 1 cup sugar with 1 Tablespoon culinary lavender in food
- processor until fully combined. Store remainder in an airtight container to use for other recipes.
- Preheat oven to 400 degrees F. Grease and/or line 12-muffin pan, set aside.
- Whisk flour, baking powder, salt, cinnamon together in a large bowl. Set aside.
- In a separate bowl, whisk eggs with lavender sugar. Then, add melted butter and whisk until combined. Finally, add milk, lemon juice and vanilla and whisk until combined.
- Add wet and dry ingredients and then lemon zest. Combine until just combined, be careful not to overmix.
- Add lumpy mix to muffin pans, making sure each one has an even amount of batter in them. Using a cookie scoop is helpful here.
- Bake for about 15-17 minutes then remove from oven and transfer to a cooling rack.
- Once cool, you can enjoy as is, or add a simple lemon glaze for a little extra flavor!
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