Lavender Vanilla Bean Muffins
Servings
14
servings
Prep time
30
minutes
Cooking time
22
minutes
Total time
52
minutesA light and fluffy muffin with lavender and vanilla bean
Ingredients
-
244g all-purpose flour
-
220g whole milk
-
150g white sugar
-
3 eggs
-
125 grams salted butter, browned
-
50g vanilla greek yogurt
-
20g vanilla bean paste
-
1 tsp baking soda
-
6g dried lavender flower
-
1 tsp baking powder
-
1/2 tsp vanilla extract
-
1/4 tsp almond extract
- Glaze & Garnish
-
30g icing sugar
-
10g vanilla bean paste
-
5g whole milk
-
1/2 tsp fresh lemon juice
-
lavender flower & sanding sugar, to garnish
Directions
- Brown 125 grams of salted butter on medium heat and transfer over to your mixing bowl to cool. Meanwhile, bring 220 grams of milk and 6 grams of lavender flower to a boil and immediately remove from heat, let steep for at least 10 minutes.
- Stir in 150 grams of white sugar into cooled butter and whip until fluffy – the mixture will start to lighten in colour. Slowly add in 3 eggs one at a time, and then add 50 grams of vanilla greek yogurt, all extracts, and 20 grams of vanilla bean paste.
- Gently fold in 100 grams of AP flour, and then pour in your milk and lavender mixture and stir until just combined.
- Fold in the remaining 144 grams of AP flour until the streaks of flour have *just* started to disappear, being careful to not overmix.
- Sprinkle with your preferred sanding sugar and bake at 375F for 18 minutes, or until a toothpick comes out clean.
- Don’t worry about any unmixed flour in your bowl since it’ll get mixed just enough while you transfer it into your muffin tins – and can be the difference between fluffy or dense muffins.
- Finding a good brand of lavender flower can be the reason a recipe fails or not, be sure to sort through and take out any small sticks and unwanted debris that may be in your bag. Generally, a more purple flower will be more fragrant & lead to a stronger flavour.