Strawberry Lavender Muffins


For the Muffins

1 3/4 cups flour

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup coconut sugar

1 lemon, zested

2 large eggs

1/4 cup unsweetened applesauce

1/4 cup almond oil

1/2 teaspoon vanilla

2 cups strawberries, chopped

1 1/2 teaspoons dry lavender buds

For the Crumb Topping

3/4 cup flour

1/3 cup coconut sugar

5 tablespoons cold unsalted butter

For the Glaze

1/3 cup sour cream

1/3 cup powdered sugar, sifted

1/4 teaspoon vanilla

2 teaspoons fresh lemon juice or more as needed

Preheat your oven to 350, and line a muffin pan with paper liners, then lightly spray with olive oil.

For the Muffins

Whisk together flour, baking soda and salt, then set aside.

Mix sugar with lemon zest until it resembles wet sand, then set aside.

In a bowl, whisk eggs, applesauce, oil and vanilla together.

Add sugar and whisk until combined.

Then stir in the strawberries and lavender with a rubber spatula.

Add the flour mixture into and mix just until combined.

Pour batter into muffin pan, tap the pan to get rid of any air bubbles, then set aside.

For the Crumb Topping

Add flour, brown sugar and butter into a bowl.

Use a pastry blender and cut butter into dry ingredients until it resembles wet sand.

Top each unbaked muffin with crumb topping. Bake for 20 to 25 minutes or test with a wooden toothpick, for dunness if after inserted comes out clean.

Allow the muffins to cool for 15 minutes before drizzling with glaze on tops.

For the Glaze

Add sour cream into a bowl, then sift in powdered sugar and whisk until smooth.

Add vanilla and enough lemon juice to make a porable consistency.

Drizzle glaze over muffins before serving. Enjoy!
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