Lavender & Lemon Muffins

20m
Prep Time
15m
Cook Time
35m
Ready In

Recipe: #21931

November 30, 2015



"Lavender and lemon compliment each other in these tasty muffins."

Original is 12 servings

Nutritional

  • Serving Size: 1 (53.4 g)
  • Calories 174.5
  • Total Fat - 7.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 19.2 mg
  • Sodium - 192 mg
  • Total Carbohydrate - 23.2 g
  • Dietary Fiber - 0.5 g
  • Sugars - 9.1 g
  • Protein - 3 g
  • Calcium - 80.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 400 F. Line 12 regular muffin tins with paper cup liners.

Step 2

Combine sugar, lavender and lemon zest in blender or food processor until lavender is chopped up. Remove 2 tablespoons into a separate bowl.

Step 3

In a separate bowl combine flour, baking powder, baking soda, and salt.

Step 4

In a separate bowl combine buttermilk, lemon extract, egg and oil.

Step 5

Add sugar mixture with flour mixture, then add buttermilk mixture and stir together until just combined.

Step 6

Spoon batter into muffin cups.

Step 7

Bake 15 minutes or until toothpick comes out clean.

Step 8

While still warm, brush melted butter onto muffins and dip in reserved sugar mixture.

Tips


No special items needed.

1 Reviews

MsPia

Delicious! I took the liberty of using chopped up preserved lemon instead of lemon zest. It was an experiment. And it worked wonderfully. The flavors of this muffins are mild and they are not overly sweet. Just the way I like them. I made bigger muffins than the recipe suggested and I got seven. I baked my muffins in the Dutch Oven.

5.0

review by:
(29 May 2025)

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