this dish

When you consume a muffin and it tastes like being at the medspa

That’s what we have going on here today. Lemon lavender muffins, men! Is this not the most ideal for spring?

Likewise the most ideal for Mom’s Day, due to the fact that Mom’s Day is breakfast city, and due to the fact that lavender seems like something mommies like. I imply, I may be a little prejudiced, however due to the fact that of my boy Afton, I believe lavender anything is the very best. Muffins consisted of.


Lemon Lavender Muffins on a drying rack with a measuring cup

I like muffins and I am undoubtedly aggressive when it concerns filling muffin tins.

You understand the standard baking knowledge that state “just fill the cups 2 thirds of the method complete?” Yeah, BYE WOMAN. I am the unique baker who likes to complete her muffin tins all the method to the tippy top, and in this case, I can’t choose if it offers my lemon lavender muffins eccentric and charming little sombreros, or makes simply directly weirdo.

Does it even matter, though? states the aggressive muffin-filler. The springy, peaceful, buttery taste and texture controls.

And I do not understand, men. We may be onto something with those crispy browned edges.

Lemon Lavender Muffins in a muffin tin

A word about lavender. I have actually never ever utilized it prior to aside from in my pre-bedtime important oil regimen (which is mainly: rub oil on my wrists and goodnight). This is my very first time utilizing it in FOOD! Interesting, ideal? I attempted to do some research study in this location, mainly to respond to the concern: do individuals consume lavender, like the real little buds?

And likewise, how precisely does one find and purchase lavender that does not cost your life’s cost savings?

Many people would discover straight lavender a little * excessive * in the taste department to simply consume directly, so as I found out, infusions are an excellent way to go. At the same time, if the word infusion in the context of cooking offers you anxious and un-confident sensations, you can simply utilize a really percentage, which is what we did here. We ran the sugar and lemon passion and lavender through the food mill to get it smooth (I attempted the mortar and pestle– not even near to sufficient, so conserve yourself the problem and go directly for the huge person) and after that simply included that mix straight to the dish. I didn’t mind little flecks of lavender in my muffins, however if you did, you might simply put it through a great mesh strainer to eliminate all of it.

People, I dislike to be so fundamental in some cases, however guess where I discovered my edible, inexpensive lavender? I like you, Whole Foods, however NOT WHOLE FOODS. Holy cash bags. We purchased this bag of lavender on the one, the just, the convenience-lover’s preferred, Amazon! for about $15.

Lemon Lavender Muffins on a drying rack

( see? little flecks noticeable)

We utilized Almond Breeze Almondmilk for these muffins, and I like Almond Breeze in practically all things in my life, however I particularly liked it in this glaze. It’s velvety and scrumptious and tastes like, um, almonds. Not phony almond taste. Like good, nutty, milky almonds. Envision that. Simply one splash with a little powdered sugar and you have actually got a delicious almond-y glaze that establishes completely– completely smooth, simply the correct amount of clear, dry to the touch, and on-point sweet taste.

With that lemon sugar lavender crunch to top it off? Yeah woman, yeah.

Lemon Lavender Muffins with almond breeze almond milk

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Lemon Lavender Muffins with glaze dripping down.

Lemon Lavender Muffins

4.6 from 14 evaluations


Lemon Lavender Muffins are springy and light. It’s muffin satisfies medspa. Perfect for Mom’s Day breakfast! ♡


Lemon Lavender Muffins:



  1. Preheat oven to 350 degrees.
  2. Pulse the sugar, lavender, and lemon passion in a food mill up until smooth. The objective is to break down the lavender. Set 1/4 cup aside.
  3. Beat the 1/2 cup sugar, butter, and eggs up until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry components carefully up until simply integrated.
  4. Put the batter into a ready muffin tin (I simply greased mine, no liners). Bake for 20 minutes or up until golden and the tops bounce back when you touch them.
  5. Whisk components together for glaze. Put a spoonful over the top of each muffin and spray with reserved sugar.


If you wish to make this completely dairy-free, you can utilize your preferred butter replacement.

If you are delicate to the taste of lavender, utilize one teaspoon rather of 2, or put the sugar mix through a great strainer to eliminate the bigger pieces of lavender.

Do not overfill the muffin tins unless you desire wacky little tops like mine have.

Keywords: lemon muffins, lavender muffins, lemon lavender, muffin dish

Thank you to Almond Breeze for making these muffins a truth!

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