Lemon Lavender Muffins

Cooking Time

35 minutes



Serves Up To


Nutrition Information

Total Fat
Total Carbohydrate
Dietary Fiber


  1. Preheat oven to 350 degrees. Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.

  2. Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.

  3. Pour the batter into a prepared muffin tin. Bake for 20 minutes or until golden and the tops spring back when you touch them.

  4. Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.


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 one teaspoon instead of two, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender.

Courtesy of: Pinch of Yum


  • 3/4 cup sugar 2 teaspoons dried lavender buds
  • 1 lemon - juice and zest
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup powdered sugar
  • 1 tablespoon Almond Breeze Original Almondmilk or Vanilla Almondmilk