Preheat your oven to 400 degrees F. Line your muffin pan with silicone liners or paper liners.
Make the muffins
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, sour cream, 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 the Lemon Lavender Muffins
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.
Prepare the Glaze
In a medium bowl, whisk the glaze ingredients together. Drizzle it over the top of each muffin or dip the muffins and let any excess drip off. Sprinkle lavender flowers over the glaze before it sets.
Store
Allow the muffin glaze to set completely before storing them in an airtight container.
Notes
This recipe makes a thick batter that often looks a little clumpy from the sugar. Don't worry! They'll bake up just fineWhen it comes to lavender, less is more. You don't need much in this recipe to get plenty of floral flavor. These muffins should be stored in an airtight container either at room temperature or in the fridge. They'll last for 4-5 days. They can also be frozen in a freezer-safe bag. Allow them to thaw in the fridge overnight before eating.If you don't want to make a glaze, add a sprinkle of lavender sugar over each muffin before baking.