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The Best Lemon Lavender Muffins Recipe (So Soft & Tender!) Recipe

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4.2 from 11 reviews

These Lemon Lavender Muffins are soft, tender, and infused with a delightful blend of zesty lemon and floral lavender. Perfectly moist with a subtle fragrant glaze topping, they make an elegant treat for breakfast, brunch, or afternoon tea.

Ingredients

Lemon Lavender Muffins

  • 2 cups all purpose flour, 260 g (or pastry flour)
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup sugar, 200 g
  • 3/4 cup sour cream, or Greek yogurt or buttermilk
  • 1 tbsp lemon juice
  • Zest of one lemon
  • 1/2 tsp lavender extract
  • 1/2 cup melted coconut oil, cooled; or vegetable oil
  • 2 large eggs, room temperature

Lavender Glaze

  • 1 cup powdered sugar
  • 1/4 tsp lavender extract, up to 1/2 tsp to taste
  • 2 tbsp fresh lemon juice
  • 4-5 drops purple food coloring, optional
  • Dried lavender buds, optional

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees F (204°C). Line your muffin pan with silicone liners or paper liners to prevent sticking and ensure easy removal.
  2. Combine Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and kosher salt to remove any lumps and evenly mix the leavening agents.
  3. Mix Wet Ingredients: In the bowl of a stand mixer, combine sugar, sour cream, lemon juice, lemon zest, lavender extract, and melted coconut oil. Beat until all ingredients are well incorporated and smooth.
  4. Add Eggs: Add the eggs one at a time to the wet mixture, beating thoroughly after each addition to ensure they are fully incorporated and the batter is smooth.
  5. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the muffins tender.
  6. Fill Muffin Liners: Scoop the batter evenly into the prepared muffin liners, ensuring each cup is filled equally to promote even baking.
  7. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Remove muffins from the oven and transfer to a wire rack to cool. If using silicone liners, gently remove the muffins from the liners once cooled.
  9. Prepare Glaze: In a medium bowl, whisk together powdered sugar, lavender extract, fresh lemon juice, and optional purple food coloring until smooth. Adjust lavender extract to taste.
  10. Glaze Muffins: Drizzle the glaze over the top of each cooled muffin or dip the muffin tops into the glaze, allowing excess to drip off. Sprinkle dried lavender buds over the glaze before it sets, if desired.
  11. Store: Allow glaze to set completely before storing muffins in an airtight container at room temperature or in the refrigerator. They will keep fresh for 4-5 days and can be frozen for longer storage.

Notes

  • This recipe produces a thick batter that may appear slightly clumpy due to the sugar; this is normal and will result in tender muffins.
  • Use lavender sparingly—too much can overpower the delicate flavor, so stick to the recommended amount.
  • Store muffins in an airtight container either at room temperature or refrigerated; they last 4-5 days.
  • Muffins can be frozen in a freezer-safe bag and should be thawed overnight in the fridge before eating.
  • If you prefer not to make a glaze, sprinkle lavender sugar over the muffin batter before baking to add flavor and a decorative touch.

Find it online: https://flavorspath.com/the-best-lemon-lavender-muffins-recipe-so-soft-and-tender-recipe/