If you’re looking for a muffin recipe that’s perfect for spring and summer, then you are in for a treat! Soft floral notes combine with the sweetness of honey, the tartness of lemon, and the texture of poppy seeds in a beautifully soft muffin. Drooling yet??
(I debated whether to name these muffins “honey lemon lavender poppy seed” or “lemon lavender poppy seed.” Both are a mouthful anyway, so why not include the “honey”?)
I dreamed these up while planning my latest Instagram theme week with Taryn @lifeandsprinkles. This week is all about floral flavors and designs. I’ll admit I was a little nervous about using floral flavors, but now I feel more confident about trying them again in the future. The lavender blends with the honey and lemon perfectly!
I bought this pack of floral flavors, in case you’re interested in experimenting!
All of my recipes can be made gluten free or gluten-full. If you’re looking for a quality gluten free flour, I recommend this one. I’ve been experimenting with gluten free recipes for almost 11 years, and this is by far my favorite flour. It actually makes more sense to buy it in bulk if you plan on baking a lot!
Prep takes hardly any time at all. Deciding how many lemons to buy is honestly the hardest part about this recipe! Depending on the lemon’s size, one might be enough. But one of the worst things about baking is realizing that you don’t have enough of something, especially when you’ve already started. That’s why I recommend having two lemons on hand. Better safe than sorry!
This recipe yields 8- 10 muffins. How many muffins you get depends on how you gauge 3/4 full. Even I’m not always consistent. One time I made 10 muffins and another time I made 9!
Consider doubling the recipe if you want more muffins.
I hope you love this muffin recipe as much as I do. Tag me @rosesandwhiskers on Instagram if you try it, and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Honey Lemon Lavender Poppy Seed Muffins
- 1 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 2 tsp lavender extract
- 1/2 cup honey
- 1/4 cup whole milk room temperature
- 1 tbsp poppy seeds
- Start by zesting and juicing the lemon. You might need a second lemon depending on the size. I'd buy two, just in case!
- Preheat the oven to 350°F (177°C) and either line a muffin pan with wrappers or grease with cooking spray. If using cooking spray, be sure to thoroughly grease each muffin cup. This recipe yields 8-10 muffins.
- In a medium bowl, whisk the flour, baking powder, salt and lemon zest.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each is well incorporated. Mix in the lemon juice and extracts.
- On low speed, add in 1/3 of the flour mixture, followed by the honey, 1/3 of the flour, the milk and the remaining flour. Mix until just combined.
- Fill the prepared muffin cups 3/4 full of batter and fill any empty cups with the same amount of water. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan for 5 minutes before removing them to a wire cooling rack. Store them in an airtight container. These will be fine on the counter for a few days. Enjoy!