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If you love soft homemade muffins with a fresh floral twist, these lemon lavender muffins are the perfect treat.
Light, fluffy, and filled with bright lemon flavor and subtle hints of lavender, they feel right at home at brunch, tea parties, spring gatherings, or a quiet summer morning with tea.
These bakery-style muffins are simple to make and bring together the cozy comfort of homemade baking with the charm of cottage garden flavors.
If you love lavender recipes, you may also enjoy:
- How to Grow Lavender from Seed
- How to Dry Lavender
- Homemade Lavender Iced Tea
- Lavender Body Butter
- Homemade Lavender Sugar Scrub
See next: Lavender Recipes, DIY & Growing Guide
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
Why You’ll Love These Lemon Lavender Muffins
- Soft and fluffy texture
- Light lemon flavor with delicate floral notes
- Perfect for tea parties, brunches, and summer gatherings
- Great for spring and summer baking
- Beautiful for cottage-style entertaining
Lemon Lavender Muffins Recipe
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35 minutes
Yield: 12 muffins
Ingredients
Muffins
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon culinary dried lavender, lightly crushed
- Zest of 1 lemon
- ½ cup unsalted butter, melted and cooled slightly
- 2 eggs
- ¾ cup milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Lemon Glaze
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- Tiny pinch of crushed culinary lavender (optional)
How to Make Lemon Lavender Muffins
Prepare the Oven
Preheat oven to 375°F and line a muffin pan with paper liners or lightly grease the cups.
Mix Dry Ingredients
In a large bowl, whisk together:
- flour
- sugar
- baking powder
- salt
- crushed lavender
- lemon zest
Mix Wet Ingredients
In a separate bowl, whisk together:
- melted butter
- eggs
- milk
- lemon juice
- vanilla
Combine Batter
Pour wet ingredients into the dry ingredients and stir until just combined.
Do not overmix — the batter should still be slightly lumpy for tender muffins.
Bake
Fill muffin cups about ¾ full.
Bake for 18–22 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
Cool & Glaze
Allow muffins to cool slightly.
If desired, whisk powdered sugar and lemon juice together for a glaze and drizzle over the muffins.
Sprinkle with a tiny pinch of culinary lavender or fresh lemon zest for a pretty finish.
Tips for the Best Lavender Muffins
- Use culinary lavender only (ornamental lavender can taste bitter)
- Crush lavender lightly before adding so the flavor blends evenly
- Don’t overdo the lavender — a little goes a long way
- Add blueberries for a delicious variation
See next: What Is Culinary Lavender? (How to Use It in Recipes)
Variations
Lemon Lavender Blueberry Muffins
Fold in 1 cup fresh blueberries before baking.
Honey Lavender Muffins
Replace part of the sugar with honey for a softer floral flavor.
Tea Party Muffins
Serve with tea, lemon curd, or whipped butter for spring brunches and garden parties.
How to Store
- Store covered at room temperature for 2–3 days
- Refrigerate up to 5 days
- Freeze up to 2 months
These soft lemon lavender muffins are the perfect blend of cozy homemade baking and fresh garden-inspired flavor — ideal for spring mornings, summer brunches, tea parties, and slow simple living days.
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon culinary dried lavender lightly crushed
- Zest of 1 lemon
- ½ cup unsalted butter melted and cooled slightly
- 2 eggs
- ¾ cup milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 –2 tablespoons fresh lemon juice
- Pinch of crushed culinary lavender optional
-
Preheat oven to 375°F. Line a muffin pan with paper liners or lightly grease the cups.
-
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, lavender, and lemon zest.
-
Mix wet ingredients: In a separate bowl, whisk melted butter, eggs, milk, lemon juice, and vanilla extract.
-
Combine batter: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
-
Fill muffin pan: Divide batter evenly, filling muffin cups about ¾ full.
-
Bake for 18–22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
-
Make glaze (optional): Whisk powdered sugar and lemon juice together until smooth.
-
Cool & finish: Let muffins cool slightly, drizzle with glaze, and sprinkle with a pinch of lavender or lemon zest if desired.
Use culinary lavender only for best flavor.
Crush lavender lightly before mixing into batter.
Add 1 cup fresh blueberries for blueberry lavender muffins.
Store covered at room temperature for 2–3 days or refrigerate up to 5 days.
Follow my Pretty Brunch Ideas board on Pinterest.
