Hey there my friend 
. These lemon lavender muffins are so soft and tasty. They have a light citrusy flavor with a gentle hint of lavender.
And guess what? I have a trick to make sure the lavender doesn’t overpower the muffins. A little goes a long way, and I’ll show you exactly how to balance it for the perfect taste.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Muffin liners
- Zester or grater
- Sieve (for sifting flour)
- Cooling rack
Important Info
- Servings: 12 muffins
- Estimated Cost: Making these muffins will cost about $6-$8, depending on the ingredients you have at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: About 180 calories per muffin
- Cook Method: Baking
- Season: Spring, Summer
- Courses: Breakfast, Snack, Dessert
- Cuisine: American-inspired
- Diets: Vegetarian
How to Make Lemon Lavender Muffins
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon dried culinary lavender
- 1 tablespoon lemon zest
- ½ cup milk
- ¼ cup unsalted butter, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour (for a denser texture) |
| Granulated sugar | Honey or coconut sugar |
| Butter | Coconut oil or vegetable oil |
| Milk | Almond milk or oat milk |
| Egg | ¼ cup unsweetened applesauce |
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the dried lavender and lemon zest. Rub them into the dry ingredients with your fingers to release the flavors.
- In another bowl, whisk the milk, melted butter, lemon juice, vanilla extract, and egg.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until combined. Do not overmix.
- Scoop the batter evenly into the muffin liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
Helpful Tips
- Do not use too much lavender, or your muffins will taste like soap. Stick to the measurement given.
- If you want a stronger lemon taste, add a little more lemon zest, not lemon juice.
- Overmixing the batter will make the muffins dense. Stir until just combined.
- Let the muffins cool completely before storing them to prevent sogginess.
What to Serve with Lemon Lavender Muffins
These muffins are great on their own, but you can enjoy them with:
- A cup of tea or coffee
- Greek yogurt with honey
- A drizzle of lemon glaze for extra sweetness
How Do You Serve the Recipe?
For a nice touch, serve these muffins on a cute dessert plate with a warm cup of tea. If you’re feeling fancy, a dusting of powdered sugar makes them look extra nice.
Where Do You Serve This Recipe the Most?
These muffins are perfect for brunch, picnics, or afternoon tea. They also make a great homemade gift—just wrap them up in a basket with a little ribbon.
Storage
Short-Term Storage (Room Temperature)
- Place muffins in an airtight container.
- Store at room temperature for up to 3 days.
Refrigeration
- Store in a sealed container in the fridge for up to 7 days.
- Warm in the microwave for 10-15 seconds before eating.
Freezing
- Wrap each muffin individually in plastic wrap.
- Place in a freezer bag and store for up to 3 months.
- Thaw at room temperature or warm in the oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Can I use fresh lavender instead of dried?
Yes, but fresh lavender is stronger, so use half the amount. Chop it finely before adding it to the batter.
Can I make these muffins dairy-free?
Yes, just swap out the butter for coconut oil and use a non-dairy milk like almond or oat milk.
Why are my muffins dry?
You may have overbaked them or added too much flour. Always measure your ingredients properly and check your oven temperature.
Can I add a glaze on top?
Yes! A simple lemon glaze made with powdered sugar and lemon juice will make them extra tasty.
Are these muffins kid-friendly?
Yes, but go easy on the lavender if making them for kids. Some children find the floral taste too strong.