Description

Enjoy these Soft & Fluffy Lemon Lavender Muffins, a delightful combination of bright lemon zest and delicate lavender flavor. Perfectly moist with a tender crumb, these muffins are topped with a sweet lavender glaze that adds a fragrant finish to every bite. Ideal for breakfast, brunch, or a charming afternoon treat.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour (260 g) or pastry flour
2 tsp baking powder
1/2 tsp kosher salt

Wet Ingredients

1 cup sugar (200 g)
3/4 cup sour cream (or Greek yogurt or buttermilk)
1 tbsp lemon juice
Zest of one lemon
1/2 tsp lavender extract
1/2 cup melted coconut oil (cooled; or vegetable oil)
2 large eggs (room temperature)

Glaze Ingredients

1 cup powdered sugar
1/4 tsp lavender extract (up to 1/2 tsp to taste)
2 tbsp fresh lemon juice
4–5 drops purple food coloring (optional)
Dried lavender buds (optional, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). Line your muffin pan with silicone liners or paper liners to prevent sticking.
Combine Dry Ingredients: In a small bowl, sift together the all purpose flour, baking powder, and kosher salt to remove any clumps and evenly distribute the leavening agents.
Mix Wet Ingredients: In the bowl of a stand mixer, add sugar, sour cream, lemon juice, lemon zest, lavender extract, and melted coconut oil. Beat the mixture until all ingredients are well incorporated and smooth.
Add Eggs: Add the eggs one at a time to the wet mixture, beating well after each addition to ensure a smooth batter.
Combine Wet and Dry: Gradually add the sifted flour mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the muffins tender.
Portion Batter: Using a scoop or spoon, evenly distribute the muffin batter into the lined muffin cups, filling each about 3/4 full to allow space for rising.
Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Cool Muffins: Remove the muffins from the oven and transfer the pan to a wire rack. Let the muffins cool in the pan for about 5 minutes, then remove them from the liners and fully cool on the rack.
Prepare the Glaze: In a medium bowl, whisk together powdered sugar, lavender extract, fresh lemon juice, and optional purple food coloring until smooth.
Glaze Muffins: Drizzle the glaze generously over the cooled muffins or dip the top of each muffin into the glaze. Sprinkle dried lavender buds on top before the glaze sets for added fragrance and decoration.
Store Muffins: Allow the glaze to set completely. Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.

Notes

Substitute sour cream with Greek yogurt or buttermilk for a similar tangy moisture.
Do not overmix the batter to maintain a light and fluffy texture.
Optional dried lavender buds add a beautiful visual and extra floral aroma, but use sparingly as they can be strong.
To make muffins vegan, substitute eggs with flax eggs and use a non-dairy yogurt and vegan butter or oil.
The glaze can be adjusted in sweetness by varying the powdered sugar or lemon juice ratios.
Use fresh lemon zest for the brightest lemon flavor.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280 kcal
Sugar: 24 g
Sodium: 120 mg
Fat: 13 g
Saturated Fat: 10 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 60 mg

Keywords: lemon lavender muffins, fluffy muffins, lemon muffins, lavender baked goods, breakfast muffins, floral muffins, lemon glaze