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Lemon Lavender Muffins
Lemon Lavender Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in bright lemon muffins with a hint of fragrant lavender for a taste of spring.
Ingredients:
  • Muffins:
  • 1/2 cup Almond Breeze Original Almondmilk or Almond Breeze Vanilla Almondmilk
  • 3/4 cup sugar 2 teaspoons dried lavender buds
  • 1 lemon - juice and zest
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Glaze:
  • 1 tablespoon Almond Breeze Original Almondmilk or Almond Breeze Vanilla Almondmilk
  • 1 cup powdered sugar
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • In a food processor, blend together sugar, lavender, and lemon zest until finely combined. Reserve 1/4 cup of the lavender-infused sugar for later use.
  • In a mixing bowl, combine 1/2 cup lavender sugar, butter, and eggs. Beat until light and fluffy. Mix in honey, Almond Breeze Original Almondmilk or Almond Breeze Vanilla Almondmilk, lemon juice, and vanilla extract. Slowly fold in dry ingredients until just combined. Transfer batter to the muffin tin.
  • Savor the aroma of the muffins baking in the preheated oven until they turn golden and the tops bounce back when gently pressed, typically around 20 minutes.
  • Combine ingredients in a bowl to make the glaze. Drizzle a spoonful over each muffin and top with the remaining lavender sugar. For a dairy-free option, use a butter substitute. If you prefer a milder lavender flavor, use 1 teaspoon of lavender or strain the sugar mixture to remove larger pieces.

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