Best Apple Lavender Muffins Recipes

APPLE LAVENDER MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Coat 12 muffin tins with cooking spray or line with muffin cups.
• In large bowl, sift together flour; sugar; baking powder and salt. Make a well in center.
• In separate bowl, whisk together milk, lavender; butter and egg. Add milk mixture to flour mixture and stir by hand just until batter is evenly moistened. Fold in 1/2 cup of the apples.
• Fill prepared muffin tins about three-quarters full. Gently tap filled tins to release any air bubbles.
• Sprinkle remaining diced apple over muffins. Bake until skewer inserted into center of a muffin comes our clean, 25 to 30 minutes. Cool muffins in pan about 10 minutes, then transfer to cooling rack.

LAVENDER POPPY SEED MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

STAY-MOIST APPLE MUFFINS!

Steps:

• Preheat oven to 200C/390F.
• Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
• Place butter and brown sugar in a bowl, whisk to combine.
• Add milk, then egg and vinegar. Whisk to combine.
• Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
• Stir through apple -minimum stirs just to disperse.
• Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
• Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
• Immediately turn down to 180C/350F.
• Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
• Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
• Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.

LEMON-LAVENDER MUFFINS

Steps:

• Heat oven to 400°F.
• Grease bottoms of 12 muffin cups or line with baking cups.
• Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
• Sift through strainer into medium bowl to remove any large pieces of lavender.
• Whisk in flour, baking powder, baking soda and salt until well-blended.
• In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
• In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
• Make well in center of flour mixture; pour in egg mixture.
• Stir just until blended. Divide evenly among muffin cups.
• Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes. Remove from pan.
• In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
• Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
• Serve warm or at room temperature.