From the edge of winter, my mind is already on the brink of spring (which officially kicks off in 16 days- not that I’m counting or anything) and all of its sunshine, happy flowers, and fabulous flavor trends. Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background. They are moist, and just sweet enough to soothe a craving without being over-the-top. I hope that you enjoy them as much as I do!
Because the baked muffins take a dip into a butter bath, cupcake liners may be tough to use, especially if they peek above the crown of the muffin.
Ingredients
Muffins
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
2 teaspoons lavender buds (rolled between your hands to release their flavor)
Zest of one lemon
½ cup (1 stick) unsalted butter at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
Juice of one lemon
1/2 cup whole milk
½ cup plain kefir (or plain yogurt or sour cream)
Topping
½ cup sugar
1 teaspoon lavender buds (rolled between your hands to release their flavor and break up some of the buds)
6 tablespoons (¾ stick) unsalted butter, melted (in a small rice bowl)
Alternate Topping
½ cup powdered sugar
1 teaspoon lavender buds (rolled between your hands to release their flavor and break up some of the buds)
2 tablespoons fresh lemon juice
Directions
Muffins
Preheat oven to 375° and spritz the cups of a standard 12-cup muffin pan with nonstick spray. In a medium bowl whisk together the flour, baking powder, salt, nutmeg, and lemon zest and set aside. Measure the milk and kefir together in a measuring cup meant for liquids and set aside.
Using an electric mixer, beat the butter, sugar, and 2t lavender buds in a large bowl until they are light and fluffy. Using a low mixer speed, beat in egg, then add the vanilla and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with milk/kefir.
Divide the batter evenly among muffin cups (I found that a number 2 scoop worked perfectly for this) and bake, rotating the pan halfway through, until a tester inserted into the center comes out clean, about 25 minutes. Let the muffins cool for five minutes in the pan, then transfer to a wire rack.
Topping
Mix the sugar and 1t lavender buds in a small rice bowl. Working one at a time, dip the tops of muffins in melted butter, then roll them in lavender sugar.
Alternate Topping
Mix the sugar and lemon juice in a small rice bowl until it forms a thick but pourable/dippable consistency. Working one at a time, dip the tops of muffins in the glaze, then sprinkle lavender bits over them.
Store the finished muffins in a tightly sealed container at room temperature. Depending on room temperature and humidity levels these will keep for 4-5 days (if you manage not to consume them all before then).
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