Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::12
Yield::12 muffins
Ingredients
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Muffins:
3/4 cup sugar
2 teaspoons dried lavender buds
1 lemon, juiced and zested
1/2 cup butter, softened
2 eggs
1/2 cup honey
1/2 cup Almond Breeze Original Almondmilk or Almond Breeze Vanilla Almondmilk
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Glaze:
1 tablespoon Almond Breeze Original Almondmilk or Almond Breeze Vanilla Almondmilk
1 cup powdered sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Pulse sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup lavender sugar aside.
Beat remaining 1/2 cup lavender sugar, butter, and eggs until fluffy. Beat in honey, Almond Breeze Original Almondmilk or Almond Breeze Vanilla Almondmilk, lemon juice, and vanilla extract. Stir in dry ingredients gently until just combined. Pour batter into the prepared muffin tin.
Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 20 minutes .
Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved lavender sugar.
Cook's Notes:
If you want to make this totally dairy-free, you can use your favorite butter substitute.
If you are sensitive to the flavor of lavender, use 1 teaspoon instead of 2, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender.