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Apple Lavender Muffins

The lavender and apple taste great together, and the addition of lavender honey enhances both the
natural sweetness of the apple and the fragrant taste of the lavender. These are also fun as an afternoon pick-me-up with a cup of tea.

Prep Time 10 min
Cook Time 30 min
Serves 12
Prep Time 10 min
Cook Time 30 min
Serves 12

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons firmly packed light brown sugar
2 teaspoons baking powder
2 tablespoons dried lavender flowers
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
2 medium Braeburn apples, peeled and cut into 1/4-inch cubes (2 1/2 cups)
1/2 teaspoon kosher salt
1/4 cup 2% milk
1/4 cup lavender honey
Unsalted butter and lavender honey, for serving

Instructions

  1. Preheat the oven to 375°F. Grease a standard-sized muffin pan with nonstick cooking spray and set it aside.
  2. In a large bowl, whisk together the all-purpose and whole wheat flours, brown sugar, baking powder, and salt. Add the milk, Lavender Honey, lavender flowers, butter, and egg. With a rubber spatula, stir until just combined. Fold in the apples.
  3. Spoon the mixture into the prepared muffin pan, filling each cup about three-quarters full. Bake for 25 to 30 minutes, or until the muffins are golden brown and cooked through. To check for doneness, insert a toothpick into the center of the muffins. If it comes out clean, they are finished baking. Remove the muffins from the oven and let them cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely. Serve with some butter and additional lavender honey. Store leftover muffins in an airtight container at room temperature for up to 4 days or in the freezer for up to 6 months.

Enjoy!