Lemon Lavender Muffins

Name: Muffin Lemon Lavender
Total time: 35 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 3/4 cup sugar; 2 teaspoons dried lavender buds (affiliate link); 1 lemon – juice and zest; 1/2 cup butter, softened; 2 eggs; 1/2 cup honey; 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk; 1 teaspoon vanilla; 1 1/2 cups flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 cup powdered sugar; 1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk

Lemon Lavender Muffins are springy and light. It's muffin meets spa. Perfect for Mother's Day brunch! ♡

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

12 servings

3/4 cup sugar
2 teaspoons dried lavender buds (affiliate link)
1 lemon – juice and zest
1/2 cup butter, softened
2 eggs
1/2 cup honey
1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup powdered sugar
1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk

Steps

Preheat oven to 350 degrees.
Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.