Monday, April 2

Lavender Lemon Poppy Seed Muffins

As you will learn if you follow my blog, I am absolutely in love with Lavender. The color, the scent, the look and yes, even the taste. When lavender is used right, it can add a beautiful floral flavor to many things. Like these Muffins, which started with me wanting a good Poppy Seed muffin, but like most of my recipes, ended with me changing it up to fit my tastes. Here's how it happened.
I used three complimentary things to flavor these light and moist muffins.
This is a super thick and slightly sticky batter. 
Fresh out of the oven, golden brown and studded with pretty poppy seeds.
 Beautiful, glossy and lemony glaze with bright purple lavender buds.
A perfect Easter brunch muffin, bursting with bright springtime flavors. 

Lavender Lemon Poppy Seed Muffins
Adapted from Simply Recipes
3 Cups all purpose flour
1 T baking powder
1/2 tsp. baking soda
2 1/2 T poppy seeds
10 T butter, softened
1 C white sugar
2 eggs
1 C plain greek yogurt (I used non fat Fage)
1/2 C buttermilk (regular milk would be just fine too)
1 tsp. lavender extract, which you can find at specialty food stores like Sur La Table
1 1/2 T lemon zest
1 T lemon juice

1 tsp. dried lavender buds
2 T lemon juice
1 C powdered sugar

Preheat the oven to 375 degrees. Grease a muffin pan or line with muffin papers.

In a small bowl, whisk together flour, baking powder and soda, salt and poppy seeds. Set aside.

In a large bowl, cream the butter and the sugar. Add eggs one at a time and mix well. Add the lavender extract, zest and 1 T lemon juice. In a small bowl, mix together the yogurt and buttermilk. Alternate adding the yogurt/milk and the dry ingredients to the creamed butter/sugar mixture. Start with 1/3 of the yogurt, then 1/3 of the dry ingredients and so on until everything is incorporated. Fill the muffin pan, I like to use an ice cream scoop to ensure same sized muffins.

Bake for 25 minutes or until a toothpick comes out clean. 

Meanwhile, soak the lavender buds in the 2 T lemon juice for the glaze. Soaking the buds brings out a gorgeous bright purple hue, you can leave them in for about 10 minutes or so. Then, whisk in the powdered sugar. If your mixture is too thick, add a few more drops of lemon juice until it reaches your desired consistency. 

Once the muffins have completely cooled, drizzle with the glaze and then top with a few lavender buds if you'd like.


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