Lemon Lavender Muffins

Happy National Tea Month! To honor the celebration, and to have another excuse to drink tea, I wanted to make a delectable treat that would go nicely with hot tea. Lemon and tea is a common pairing, so I looked into lemon muffins. I found a yummy recipe for Lemon Poppy Seed Muffins, and then decided to take them up a notch by icing them with a lavender infused glaze. My tasters found them to be delicious and compared them to decadent cupcakes.

The recipe I tried was already vegan, so all I had to do was adjust for high altitude. To do this, I added flour and non-dairy milk while reducing the baking powder. My other alteration was to steep lavender flowers in non-dairy milk to give my glaze recipe its lavender taste. So, put the kettle on and enjoy!

Lemon Lavender Muffins adapted from Lemon Poppy Seed Muffins by Zsu Dever

glaze
2 1/2 TBS non-dairy milk
1 TBS culinary lavender buds
1 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract

muffins
2 3/4 cups + 2 tsp unbleached all purpose flour
2 TBS poppy seeds
2 tsp baking powder
1/2 tsp sea salt
1/3 cup reduced aquafaba
1/3 cup canola oil
3/4 cup + 2 TBS vegan sugar
1 cup + 2 1/2 TBS non-dairy milk
1 1/2 tsp vanilla extract
1 TBS grated lemon zest

To start the glaze, bring 2 1/2 TBS non-dairy milk and lavender buds to a low simmer in a small pot on the stove. Take the pot off the heat, cover, and leave for 15 minutes to steep.

To make the muffins, preheat an oven to 375F. Line two muffin tins with paper cups to make 15 muffins. Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Whisk to combine. Place aquafaba in a large bowl and whisk for 1 minute or until it is frothy. Slowly add oil, whisking constantly to emulsify. Add sugar in the same manner. Add milk and vanilla along with lemon zest, whisking to blend completely.

Add dry ingredients into the wet and, using a wooden spoon, mix until almost no flour is visible. A few lumps are fine; do not over-mix. Pour batter into the muffin cups filling 2/3 to 3/4 full. Bake for 17 to 19 minutes or until a toothpick inserted into a muffin comes out clean or with just a few crumbs stuck to it.

While muffins are baking, finish making the glaze by placing the powdered sugar in a bowl. Add the lavender milk and vanilla and stir until the sugar has dissolved.

When muffins are ready, set the muffin tin on a wire rack to cool for 5 minutes. Place muffins onto the rack to cool completely before icing. Either drizzle the icing on the muffins with a spoon, or dip the tops into the bowl of glaze. Store muffins, airtight at room temperature, for 2 to 3 days.

Until next time, happy baking!