Maple Glazed Lemon Poppy Seed Lavender Muffins
Lemon poppy seed muffins get a fall twist: a whisper of lavender in the batter and warm maple syrup brushed on the tops as they come out of the oven. Use our muffin mix or the from-scratch batter below.
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Why this pairing works
Lemon and poppy seeds bring brightness, maple adds a warm, cozy sweetness that suits the season, and a small pinch of lavender ties them together.
Makes 12 muffins Prep 10 min Cook 22 min
Ingredients
- 1 package Lavender Lemon Poppy Seed Muffin Mix, plus the ingredients listed on the package, or the from-scratch batter below
- 1/4 tsp Culinary Lavender Buds, finely crushed
- 3 Tbsp Lavender Maple Syrup, warmed, plus more for serving
Directions
- Heat the oven to the package temperature, or 375°F for the from-scratch batter, and grease or line a 12-cup muffin tin.
- Prepare the batter and gently fold in the crushed lavender.
- Divide among the cups and bake as directed, or 18 to 22 minutes for the from-scratch batter, until a toothpick in the center comes out clean.
- Brush the warm muffins with the warm maple syrup and let them cool 10 minutes before serving.
Serve it with: Lavender Maple Syrup, Lavender Honey Sticks (Lemon)
How do you make lemon poppy seed muffins from scratch?
- Dry: 2 cups all-purpose flour, 2/3 cup Lavender Sugar or sugar, 2 tsp baking powder, 1/2 tsp salt, the zest of 2 lemons and 1 Tbsp poppy seeds.
- Wet: 3/4 cup milk plus 1/4 cup lemon juice, 1/3 cup melted butter or oil, 2 eggs and 1 tsp vanilla.
- Stir the wet into the dry until just combined, then fold in the lavender.
How do you make a maple glaze?
For a thicker topping, whisk 3/4 cup powdered sugar with 2 Tbsp Lavender Maple Syrup and 1 to 2 tsp lemon juice until it drizzles slowly. Spoon it over the cooled muffins.
How do you store them?
Keep them airtight at room temperature up to 2 days, or freeze up to 2 months. Brush with warm maple syrup after rewarming for that fresh-baked shine.
Make it your own
- Fold in 1/2 cup fresh blueberries.
- Bake in a mini muffin pan for 12 to 15 minutes for a brunch board.
- Fold in 1/2 cup chopped fresh cranberries tossed with 1 tsp flour and add the zest of 1 orange.
- See our lemon poppy seed lavender muffins for more flavor ideas.
Frequently asked questions
Can I use pancake syrup?
Use pure maple syrup; pancake syrup is mostly corn syrup and won't soak in the same way.
Why did my poppy seeds sink?
They don't usually sink in a thick batter. If yours is thin, let it rest 5 minutes before filling the cups.
Made it? Rate this recipe below and tell us how you served them.
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