Full of bright lemon flavor and a hint of sweet lavender, these lemon lavender muffins are like sunshine in a cup! They come together so quickly and add a special touch to brunches, bridal showers, parties, and more.
Do you love the flavor of lavender? Don’t miss my other lavender recipes like my lavender sugar, lavender extract, lavender honey, and this easy lavender liqueur!
You’ll love these lavender muffins
I love the flavor of culinary lavender in baked goods. It has an unexpected fruitiness and floral notes and reminds me of those Parma Violet candies from when I was a kid. There’s a delicate balance to using lavender and if you’re not careful, your recipes taste like soap.
After trying and tweaking these muffins over and over again, they’re just the right balance of lemon and lavender. The muffins have a lovely lemon flavor with a hint of lavender in just the glaze.
They taste amazing with my Lavender Lemonade Cocktail!
Equipment
For these lavender muffins, you’ll need a muffin tray, muffin liners, stand mixer or electric mixer with a medium bowl, a small bowl, kitchen scale, measuring spoons, a wire rack, a small whisk and bowl for the glaze, and a spoon to scoop the batter into the tins.
Ingredients
For these lemon lavender muffins, you’ll need a stand mixer or medium bowl with hand mixer, muffin tins, and reusable muffin cups.
Lavender Muffins Ingredients
Plain flour – Classic all-purpose flour is the base of this easy recipe. Be sure to scoop your flour into your cup and scrape off any excess when measuring.
Baking powder – This ingredient helps your muffins rise so they can be nice and fluffy.
Kosher salt – The salt reacts with the baking powder for a fluffy muffin every time.
Sugar – Of course, these sweet muffins need a little sugar!
Buttermilk – I love using buttermilk in this recipe because it hydrates without making the muffins too dense.
Lemon zest and juice – You’ll need a little lemon juice and the zest of one whole lemon.
Lavender extract – This is optional. You can add up to 1/2 a tsp of homemade lavender extract to the muffin mixture. I find that the lavender glaze is fragrant enough that it doesn’t need anything extra.
Coconut oil – I like to melt coconut oil and let it sit for a moment before using. You can also use vegetable oil or melted butter.
Eggs – Let your eggs come to room temperature before mixing.
Lavender Glaze Ingredients
Powdered sugar – When mixed with liquids, powdered sugar makes a spreadable glaze that hardens over time.
Lavender extract – Add just a small amount of lavender extract for a burst of fresh lavender flavor.
Fresh lemon juice – I love using lemon juice in my glazes because it makes them taste like lemonade!
Purple food coloring – This is optional, but I love how the food coloring makes it easy to know there’s lavender inside.
Dried lavender buds – If you’d like, sprinkle a few dried buds over the glaze before it hardens.
This recipe was adapted from the perfect base muffin recipe by Baked by an Introvert.
How to Make Lavender Muffins
- Preheat your oven to 400 degrees F. Line your muffin pan with silicone liners or paper liners.
- Combine the dry ingredients (flour, baking powder, and salt) together in a small bowl. Sift the baking powder to ensure it doesn’t have any clumps.
- In the bowl of a stand mixer, add sugar, buttermilk, lemon juice, lemon zest, lavender extract, and coconut oil. Beat until incorporated.
- Add eggs one at a time and beat after each one.
- Gradually mix the flour mixture into the wet ingredients until just incorporated.
- Scoop your muffin batter into your muffin liners, trying to add the same amount to each one.
- Bake for 15-20 minutes in a preheated oven or until a cake tester comes out clean.
- Remove from oven and place on a wire rack to cool. If using silicone liners, remove the muffins from the liners.
- Assemble the glaze and drizzle it over the top of each muffin. Sprinkle lavender flowers over the glaze before it sets.
- Allow the muffin glaze to set completely before storing them in an airtight container.
Storing & Reheating
You can store these vanilla muffins in an airtight container either in the fridge or on the counter. On the counter, they will last approximately 3-4 days. In the fridge, they will last a couple of extra days.
You can freeze a batch of these vanilla muffins to enjoy anytime you’d like! Simply bake a batch, let it cool completely, and freeze them in a freezer-safe bag. Allow them to thaw in the fridge overnight before eating.
Tips & Variations
- For a more intense lavender flavor, increase the amount of extract in the glaze to 1/2 tsp.
- Substitute Greek yogurt or sour cream for the buttermilk. Use 1/2 cup of yogurt or sour cream and 1/4 cup of water.
- Replace the lemon juice with 1 tsp of lemon extract.
- If you aren’t a fan of coconut oil, you can either use vegetable oil or melted butter. Just be sure to let the butter cool for a few minutes so it doesn’t curdle the eggs.
How to Serve Lavender Muffins
These are a perfect feminine touch to your brunch table or a Mother’s Day lunch. I like to eat mine with a hot cup of tea or my morning coffee. They look beautiful served next to my Pink Chocolate Covered Strawberries on a vintage milk glass cake stand! Add a bouquet of fresh flowers for a feminine look.
How do you use lavender in baking?
Lavender is delicious in baked goods and it has a subtle, floral flavor that tastes great with fresh lemon. However, it’s extremely easy to overdo it. Start with culinary lavender. Not all varieties of lavender have a good flavor. Subtle varieties like English lavender are the best for baking.
Make your own lavender extract to add a subtle lavender taste to your cakes and muffins. Start with less than you think you need. You can always add more, but you can’t remove it if you overdo it!
Consider adding lavender to frosting, whipped cream, cheesecakes, cookies, and more. It’s really a versatile ingredient and deserves more attention!
Related Recipes
- Vanilla Muffins
- Matcha Scones with Raspberry Glaze
- Date Scones
- Pink Chocolate Covered Strawberries
- Lavender Lemonade Cocktail
- Lavender Lemon Cookies
- Raspberry White Chocolate Cookies
Lemon Lavender Muffins
Equipment
- 1 Stand mixer or hand mixer with a bowl
- 1 muffin pan
- 12 silicione liners or paper liners
Ingredients
Lemon Muffins
- 2 cups of all purpose flour 260 g
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup sugar 200 g
- 3/4 cup buttermilk
- 1 tbs lemon juice
- 1 zest of lemon
- 1/2 tsp lavender extract optional
- 1/2 cup melted coconut oil cooled
- 2 large eggs room temperature
Lavender Glaze
- 1 cup powdered sugar
- 1/4 tsp lavender extract up to 1/2 tsp to taste
- 2 tbs fresh lemon juice
- 4-5 drops purple food coloring optional
- dried lavender buds to sprinkle optional
Instructions
- Preheat your oven to 400 degrees F. Line your muffin pan with silicone liners or paper liners.
- Combine the dry ingredients (flour, baking powder, and salt) together in a small bowl. Sift the baking powder to ensure it doesn’t have any clumps.
- In the bowl of a stand mixer, add sugar, buttermilk, lemon juice, lemon zest, lavender extract, and coconut oil. Beat until incorporated.
- Add eggs one at a time and beat after each one.
- Gradually mix the flour mixture into the wet ingredients until just incorporated.
- Scoop your muffin batter into your muffin liners, trying to add the same amount to each one.
- Bake for 15-20 minutes in a preheated oven or until a cake tester comes out clean.
- Remove from oven and place on a wire rack to cool. If using silicone liners, remove the muffins from the liners.
- Assemble the glaze and drizzle it over the top of each muffin. Sprinkle lavender flowers over the glaze before it sets.
- Allow the muffin glaze to set completely before storing them in an airtight container.
Notes
