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.
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
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.