Lemon Lavender Honey Muffins: A Bite of Spring in Every Crumb

Lemon Lavender Honey Muffins: A Bite of Spring in Every Crumb 🌸🍋

Let me tell you—when I made the first batch of these Lemon Lavender Honey Muffins, I couldn’t stop at just one. I had three in one sitting, and paired them with a warm cup of my Honey Lemon Lavender tea (because of course I did 😌). They were so light, fluffy, and full of that soft floral-citrus goodness that just feels like spring in every bite.

Whether you’re baking for brunch, gifting a batch, or simply treating yourself to a little moment of magic, these muffins bring sunshine, softness, and sweet herbaceous vibes all at once.

There’s something magical about springtime. The flowers start blooming, the sun lingers a little longer, and suddenly everything feels lighter. These Lemon Lavender Honey Muffins capture that exact energy—light, floral, and naturally sweet with just the right citrus zing to lift your spirits.

Whether you’re serving them for brunch, enjoying one with your tea, or gifting a batch to someone you love, these muffins bring serious herbal cottagecore energy in the best way possible.

As The Herb Mixologist, I love turning seasonal herbs into flavorful moments—and this recipe is no exception.

🌿 Lemon Lavender Honey Muffins

Soft, fluffy, and filled with calming floral notes, bright lemon zest, and a touch of natural sweetness.

🍯 Ingredients:

• 1 ½ cups all-purpose flour (or use half all-purpose + half almond flour for extra moisture)

• ½ cup honey (or maple syrup if you want a plant-based twist)

• ½ cup unsalted butter, melted (or coconut oil for dairy-free)

• 2 eggs

• ½ cup milk (oat or almond milk work beautifully)

• 1 tbsp dried culinary lavender (lightly crushed to release flavor)

• Zest of 1 large lemon

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 tbsp fresh lemon juice

• 1 tsp vanilla extract

🍋 Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.

2. In a small saucepan, warm the milk gently—don’t boil it. Steep the crushed lavender in the warm milk for 5 minutes, then strain and let it cool slightly.

3. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

4. In a separate bowl, mix honey, melted butter, eggs, lemon juice, vanilla, and the lavender-infused milk.

5. Slowly combine the dry ingredients with the wet, stirring just until combined. Don’t overmix—gentle is key for fluffy muffins!

6. Scoop the batter into muffin liners, filling each about ¾ full.

7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Let them cool completely before finishing with a light honey-lemon glaze (just honey + a splash of lemon juice stirred together) or a soft dusting of powdered sugar.

🌸 Why You’ll Love These:

✔ Sweetened with honey—no refined sugar
✔ Lavender adds floral calm without being overpowering
✔ Lemon keeps everything fresh, bright, and springy
✔ Perfect pairing for a cozy tea moment or sunny picnic

These muffins are everything spring should be—gentle, healing, joyful, and a little indulgent in the best way. I love serving them alongside a cup of herbal tea (you already know I’m reaching for a calming floral blend).

Try them out and tag me @theherbmixologist—I’d love to see your version! 💜

From herbs to oven, with love,
🌿 Makeda | The Herb Mixologist
Flavor. Function. Feeling rooted in every bite.