Lemon Lavender Muffins
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 muffins
 
Ingredients
Muffins
  • ½ cup buttermilk
  • 3 tbsp. dried culinary lavender, divided
  • 2½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup sugar
  • Zest from 1 lemon
  • 8 tbsp. butter, at room temperature
  • 2 eggs, at room temperature
  • 2 tsp. lemon extract
  • ½ tbsp. lemon juice
Crumb Topping
  • ½ cup all-purpose flour
  • 2 tbsp. brown sugar
  • 1 tbsp. granulated sugar
  • ½ tsp. baking powder
  • Pinch of salt
  • 3 tbsp. melted butter
Instructions
  1. Pour buttermilk into a small saucepan with 2 tbsp. of the lavender. Bring to a simmer for 5 minutes, then allow to steep for 20 minutes. Strain the lavender from the buttermilk, pushing on the lavender buds with a spoon to extract maximum flavor. Set aside.
  2. While the lavender is steeping, whisk together the flour, baking powder, and salt in a medium bowl, set aside.
  3. In the bowl of a stand mixer or a large bowl to be used with a hand mixer, add sugar, the remaining 1 tbsp. lavender, and the lemon zest. Use your hands or the mixer to infuse the lavender and lemon flavors into the sugar.
  4. Add the butter to the bowl and cream the butter and sugar together until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add lemon extract and lemon juice and beat again.
  7. Add the dry ingredients and mix until just combined.
  8. Add the buttermilk and mix until just combined.
  9. Set the batter aside to rest, ideally for one hour, before baking.
  10. Make the crumb topping. In a small bowl, mix together flour, brown sugar, granulated sugar, baking powder, and salt. Add the butter and mix to combine. The mixture should have pieces the size of peas.
  11. When you're ready to bake the muffins, preheat the oven to 350 degrees Fahrenheit. and spray a muffin tin with nonstick cooking spray. This recipe makes 8 large or 12 regular sized muffins.
  12. Evenly distribute the batter either between 8 or 12 muffin cups and top with crumb topping.
  13. Bake for 25-35 minutes until a toothpick inserted into the center of the muffin comes out clean.
  14. Allow to cool in pan for 5-10 minutes before transferring to a wire rack to cool completely.
  15. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/lemon-lavender-muffins/