Lemon Lavender Muffins Recipe 485

LEMON-LAVENDER MUFFINS RECIPE - (4.8/5)

Steps:

• 1 Heat oven to 400°F. 2 Grease bottoms of 12 muffin cups or line with baking cups. 3 Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). 4 Sift through strainer into medium bowl to remove any large pieces of lavender. 5 Whisk in flour, baking powder, baking soda and salt until well-blended. 6 In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.) 7 In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture. 8 Make well in center of flour mixture; pour in egg mixture. 9 Stir just until blended. Divide evenly among muffin cups. 10 Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean. 11 Cool on wire rack 10 minutes. Remove from pan. 12 In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel. 13 Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture. 14 Serve warm or at room temperature.

LEMON-LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
• Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
• Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
• Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
• Spoon batter into the cupcake liners, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
• Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

LEMON-LAVENDER MUFFINS

Steps:

• Heat oven to 400°F.
• Grease bottoms of 12 muffin cups or line with baking cups.
• Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
• Sift through strainer into medium bowl to remove any large pieces of lavender.
• Whisk in flour, baking powder, baking soda and salt until well-blended.
• In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
• In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
• Make well in center of flour mixture; pour in egg mixture.
• Stir just until blended. Divide evenly among muffin cups.
• Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes. Remove from pan.
• In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
• Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
• Serve warm or at room temperature.

LAVENDER POPPY SEED MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.