Rhubarb Lavender Streusel Muffins

Prep Time
Cook Time
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"Adapted from a recipe by xuedanw at Food52. Use organic lavender in this please. I find it at health food stores in the bulk tea section. The lavender sugar is really quite quick and simple to make in a food processor and you will just love the fragrance. It really does add to the muffins."

Original recipe yields 12 servings


  • Serving Size: 1 (66.8 g)
  • Calories 185.7
  • Total Fat - 8.7 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 48.5 mg
  • Sodium - 198.5 mg
  • Total Carbohydrate - 23.2 g
  • Dietary Fiber - 1 g
  • Sugars - 6.7 g
  • Protein - 3.8 g
  • Calcium - 63.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0 mg

Step 1

To make lavender sugar, pulse sugar/Splenda blend together with lavender in a food processor until sugar gets a pale tint and the aroma releases; strain sugar through sieve to remove any lavender that didn't grind.

Step 2

Mix together ingredients for the streusel (it will appear pasty) and pop into the fridge while you make the batter to let it firm up.

Step 3

For muffins, mix together the flour, baking powder, baking soda and salt.

Step 4

Stir in yogurt, lemon zest, egg, vanilla and melted butter until just mixed.

Step 5

Fold in the diced rhubarb.

Step 6

Divide batter among a 12 cup greased muffin tin (or use paper liners).

Step 7

Crumble chilled streusel over the batter.

Step 8

Bake at 400F for 20-25 minutes or until a toothpick inserted comes out clean.

Step 9

Cool in pan 5 minutes, then turn out and finish cooling muffins on a wire rack.

Tips & Variations

No special items needed.