Fluffy, gluten-free Lemon Lavender Muffins are bursting with bright lemon and floral lavender flavors. These make a great Spring breakfast or a baked good for a tea party (for adults or kids!).
Do you LOVE lavender?
I feel like people either love lavender or hate it. You can count me as part of Team Love! 😉
Lavender has a distinct floral flavor. I love it paired with lemon or chocolate (but I think it’s also good with honey, blueberries, orange, and earl grey tea). Lavender Hot Chocolate and Lavender Honey Tea are some of my favorite winter drinks.
BUT, when it comes to Spring (or even Summer), lavender and lemon are a match made in Heaven.
If you’re looking for a way to UP your baking game and make a little bit of a different Spring breakfast, you’ve gotta try these Lemon Lavender Muffins.
They’re filled with bright and cheery lemon flavor, a light lavender accent throughout, and topped with a lemon glaze. They’re lemon flavored, with a hint of lavender.
Just enough to make someone go, “Is there lavender in this?! I love lavender!” But not so much so that they taste like soap (cause there is a FINE line when baking with lavender).
I love these Lemon Lavender Muffins for a Spring breakfast.
But they’re also a great baked good to have at a Tea Party (for a kids birthday tea party or maybe a bridal or baby shower tea party).
Bright, cheery, floral… spring in a muffin! I can’t get enough.
You know how to get the most lemon flavor, right?
The key is in the ZEST. I can’t say it enough. Lemon juice really won’t get you the strong lemon flavor you want. You’ve got to have a good zester and zest two whole lemons for these Lemon Lavender Muffins.
I think another key to get strong lemon flavor is the lemon glaze. It’s not a must-have per say, but it really kicks it up a notch. Plus, it looks pretty!
The second most important things in these Lemon Lavender Muffins.
Just two teaspoons of dried lavender is enough to give a burst of lavender flavor. Remember, too much lavender flavor is like eating soap.
Be sure to buy a high quality dried lavender.
Alternatively, you can use your own dried lavender, if you’d like. I planted lavender in my garden last year, and I can’t wait to see it thrive this Spring. I ALSO can’t wait to dry some and bake with it! 🙂
These Lemon Lavender Muffins are made gluten-free with an all purpose gluten-free flour blend. Alternatively, you could make them with regular flour if you don’t need them to be gluten-free.
To make these muffins dairy-free, use coconut oil (or a dairy-free butter alternative stick) and dairy-free milk (like almond milk).
Want to add a little something extra?
You could add 1/2 cup of white chocolate chips, blueberries, or even chopped strawberries. I know blueberries and lavender are a big flavor combination (like lemon and blueberry). All three together is out of this world!
Either way, you can’t go wrong with these fluffy Lemon Lavender Muffins.
Lavender lovers, I hope you love these muffins as much as I do! I was surprised that my kids loved them too. Bring on all the lavender! 🙂
After you make them, be sure to tell me what you think. Leave a comment and rating, below.
Love all things lemon? Check out my gluten-free Lemon Loaf, Lemon Donuts and Lemon Energy Balls.
- 1/2 cup butter, softened (or coconut oil, for dairy-free)
- 3/4 cup sugar
- 6 tbsp milk of choice (skim, 2%, whole or almond)
- zest of 2 lemons
- 2 tbsp lemon juice
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp dried lavender
- 3/4 cup powdered sugar
- 2-3 tsp lemon juice
- 2 tsp milk
To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray (or line with cupcake liners).
To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your milk, lemon zest, lemon juice, vanilla and eggs and blend together till just combined.
To the same bowl, add your flour, baking soda, salt and lavender. Mix together till you have a smooth, thick muffin batter.
Fill each muffin cavity about 2/3 way full with batter.
Bake at 425 for 5 minutes. Lower your oven to 350, and bake for another 12-15 minutes (or till the tops are springy and a toothpick inserted comes out clean).
Let them cool prior to topping them with glaze.
To a small mixing bowl, add your powdered sugar, 2 teaspoons of lemon juice and milk. Whisk them together till you have a smooth glaze, adding another teaspoon of lemon juice if necessary.
Drizzle across the tops of your cooled muffins. Devour!
Stored in an airtight container in the fridge these muffins taste best within a week. Alternatively, you can store them on the counter for 1-2 days.
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