Make your kitchen bloom with life and flavor thanks to this amazing Lavender Lemon Muffin Recipe! This easy but elegant recipe delivers unforgettable floral flavor in a flash, so let’s pick a bouquet of beautiful muffins!
I love spending time among the flowers, so I’m always looking for ways to bring that feeling inside. Lavender is the perfect flower to grow and preserve for aromatherapy, home remedies, and recipes, but nothing holds a candle to these delicious muffins!
Lavender Lemon Muffins are perfectly easy, butter-free, and full of balanced citrus and floral flavors. Gather up some lovely lavender, and let’s get baking! Enjoy them with a glass of Lavender Gin Tonic!
- Eggs: Fresh eggs enrich the muffin batter and give the finished muffins a great chew!
- Granulated Sugar: This pantry staple is just the thing to bring a balancing note of sweetness to the notes of citrus and lavender in this bake.
- Cake Flour: Cake flour's light, airy texture makes these muffins divine! One home baker trick for making this ingredient when you’re all out is to measure two tablespoons of cornstarch into a 1-cup measure, then scoop and fill it with all-purpose flour.
- Milk: A touch of dairy makes these muffins luscious and soft. You can also swap this ingredient for lactose-free milk, as needed.
- Sunflower or Canola Oil: Sunflower oil is an excellent choice for cooking oils. It is healthy and great for baking. Canola oil is another great option, but no matter the type of oil, try to look for ‘cold-pressed’ oil. This variety is processed more naturally, so the oil retains its healthy plant-based nutrients.
- Baking Powder: Baking powder is used to increase the volume and lighten the texture of baked goods.
- Lemon Zest: Lemon zest has such a wonderfully concentrated lemon flavor that it makes these muffins sing! After zesting your lemons, wrap them in plastic and save them in the fridge for up to three days.
- Lavender Extract: This handy ingredient really amps up the sweet and floral lavender flavor. Try my easy recipe for homemade Lavender Extract! You can also grab a bottle from the store for this bake.
See the recipe card for quantities.
Step One: Add the eggs to a bowl and beat. Add the sugar, one spoon at a time until the mixture is nice and fluffy.
Step Two: Mix in the milk, oil, lavender extract, and lemon zest. Add the flour and baking powder, and mix on medium until combined.
Step Three: Fill the muffin cups two-thirds with batter. I like to use this handy tool to help.
Step Four: Bake in a preheated oven. Once the muffins have cooled, optionally, brush them with lavender extract for a more intense flavor.
🤔 Interesting Facts About Lavender
- Lavender is a member of the mint family. This plant family also includes tasty herbs like rosemary and sage.
- Growing lavender helps keep unwanted bugs out of your garden.
- Some are surprised to find out that lavender actually comes in multiple colors. There are the classic purple flowering plants and many other shades of pink, white, and yellow.
- Lavender has been proven to reduce stress and induce sleep.
- Making a salve with lavender leaves can help treat burns.
- Lavender has been a household staple for thousands of years. Even records show lavender being an important herb during the Ancient Egyptian mummification process.
- Substitute non-dairy milk if you need a dairy-free muffin.
- You can trade ¼ cup of applesauce per egg if you have an egg allergy.
- Spatula: Grab a rubber spatula to scrape the bowl.
- Mixer with Whisk Attachment: A hand or stand mixer with a whip attachment is the ideal mixing tool for this dish.
- Paper Muffin Cups
- Muffin Pan: Use a muffin pan or carefully arrange the muffin cups on a flat baking tray.
- Batter Dispenser: I love using this handy batter dispensing tool to make evenly portioned muffins.
Muffin liners are a super-handy tool for this recipe. Not only do they save your muffins from sticking, but they also add color and pizazz to the presentation.
Do not despair if you don’t have any one hand. Grease the muffin pan extremely well, and after baking, while they’re still warm, use a knife to run along their edges, then tip the muffins on their sides. This way, they can cool without setting to the pan.
The lavender lemon muffins will be kept for up to 5 days.
There is no butter in these muffins, but they do still have some dairy. If you need a dairy-free muffin, swap the milk for non-dairy milk.
Eggs make the muffins really nice and fluffy, but if you have an egg allergy, you can trade ¼ cup of applesauce per egg. This trade may result in a denser, but still delicious, muffin.
Other Recipes for You to Try
- Lavender Extract
- Lovely Lavender Spritz Cocktail
- Lavender Daiquiri
- Lavender Sugar
- Lavender Spritz with Prosecco
- Lavender Gin & Tonic
- Lavender Cookies (coming soon)
- Lavender Liqueur (coming soon)
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
Easy Lavender Lemon Muffins
- Hand or Stand mixer with a whisk attachment
- Muffin paper cups
- Muffin rack
- Baking tray
- 2 Eggs
- 1 cup Granulated sugar
- ¼ cup Milk
- 1 cup Sunflower oil or canola oil
- 4 teaspoon Lavender extract store-bought or homemade
- Lemon zest from 2 lemons
- 6.7 oz Cake Flour 1 ½ cups
- 1 tablespoon Baking powder
- 3 tablespoon Lavender extract for brushing
- Add 2 Eggs to a bowl, and with a mixer, beat them and add spoon by spoon 1 cup Granulated sugar till they become fluffy (mix for 3-5 min).2 Eggs, 1 cup Granulated sugar
- Then add ¼ cup Milk, 1 cup Sunflower oil, 4 teaspoon Lavender extract, and Lemon zest from 2 lemons.¼ cup Milk, 1 cup Sunflower oil, 4 teaspoon Lavender extract, Lemon zest from 2 lemons
- Mix a bit, then add 6.7 oz Cake Flour and 1 tablespoon Baking powder at medium speed until everything is well combined.6.7 oz Cake Flour, 1 tablespoon Baking powder
- Place the muffin cups on a muffin rack and fill ⅔ with the muffin batter.
- Bake in a preheated oven at 200 °C / 400 °F for 20 minutes.
- Optionally, you can brush the muffins with 3 tablespoon Lavender extract for a more intense flavor once cooled down.3 tablespoon Lavender extract
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.