Lavender and Honey Glazed Lemon Muffins
Lavender and Honey Glazed Lemon Muffins
Ingredients
- 2 cups all-purpose GF flour
- 3/4 cup granulated sugar
- 1 Tbsp. poppy seeds
- 1 Tbsp. dried lavender flowers finely chopped
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/2 cup unsalted butter melted
- 1 Tbsp. lemon zest
- 1/4 cup lemon juice
- 1/4 cup honey
For the Honey-Lemon Glaze:
- 1 cup powdered sugar sifted (ensure GF)
- 2 Tbsp. lemon juice
- 1 tablespoon honey
- 1/2 teaspoon dried lavender flowers finely chopped
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, poppy seeds, chopped lavender, baking powder, baking soda, and salt. In another bowl, beat the eggs lightly, then stir in the Greek yogurt, milk, melted butter, lemon zest, lemon juice, and honey until well combined. Gradually add the wet ingredients to the dry ingredients, stirring just until combined and the batter is smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. While the muffins are cooling, prepare the honey-lemon glaze by whisking together the powdered sugar, lemon juice, and honey in a small bowl until smooth.
- Once the muffins have cooled, drizzle them with the honey-lemon glaze and sprinkle a few dried lavender flowers on top for garnish. Allow the glaze to set before serving.
Tip:
- The consistency of the glaze can be adjusted by adding more powdered sugar or lemon juice as needed. It should be thick enough to coat the back of a spoon.
Nutrition
Calories: 220kcalCarbohydrates: 38gProtein: 4gFat: 6gFiber: 1gSugar: 24g
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