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Lemon Lavender Muffins (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 197 kcal
Author Chelsea Green

Ingredients

Lemon Lavender Muffins

  • 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

Lemon Glaze (optional)

  • 3/4 cup powdered sugar
  • 2-3 tsp lemon juice
  • 2 tsp milk

Instructions

Lemon Lavender Muffins

  1. To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray (or line with cupcake liners).

  2. 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.

  3. To the same bowl, add your flour, baking soda, salt and lavender. Mix together till you have a smooth, thick muffin batter.

  4. Fill each muffin cavity about 2/3 way full with batter.

  5. 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).

  6. Let them cool prior to topping them with glaze.

Lemon Glaze (optional)

  1. 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.

  2. Drizzle across the tops of your cooled muffins. Devour!

Recipe Notes

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.