Description
Delicious and fluffy mini muffins infused with lemon zest and crushed lavender, perfect for tea time or a sweet snack.
Ingredients
Scale
- 120 grams all purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 115 grams unsalted butter, softened
- 100 grams sugar
- 2 eggs
- 2 lemons, zest and juice
- 60 milliliters milk
- 100 grams powdered sugar
- 15 milliliters lemon juice
- 1 teaspoon dried lavender buds, crushed
Instructions
- Preheat oven to 180°C and grease a 12 cup mini muffin pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time.
- Stir in lemon zest and juice.
- Add flour mixture alternately with milk, beginning and ending with flour, and mix until just combined.
- Divide batter evenly among mini cups and bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, whisk powdered sugar, lemon juice, and crushed lavender buds in a small bowl until smooth.
- Dip tops of cooled cakes into glaze and set aside to allow glaze to set.
Notes
- For a more intense flavor, add additional lemon zest.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 12 grams
- Sodium: 50 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 30 milligrams