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Honey Lemon Lavender Poppy Seed Muffins

Rebecca | Roses & Whiskers
Soft floral notes combine with the sweetness of honey, the tartness of lemon and the texture of poppy seeds in a beautifully soft muffin that's perfect for spring and summer.
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients
  

  • 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

Instructions
 

  • 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!