Rhubarb and Lavender Muffins


Rhubarb and Lavender Muffins

Lavender is an ancient herb from the mint family known for its sweet floral fragrance. The flowering buds are dried and can be used in essential oils, fragrances, and cooking. In cooking, culinary lavender is used in both sweet and savory recipes. Grinding the lavender helps to release the flavor. Lavender can have a very strong flavor and it is best used in just small amounts. For this muffin recipe lavender pairs well with rhubarb, lemon, and honey to make a moist, light, and flavorful muffin.



  • 4 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 teaspoons culinary dried lavender
  • 1/4 cup grape seed oil
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup buttermilk
  • 2 cups all purpose white flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups rhubarb cut into 1/4 inch pieces


I used a mortar and pestle to grind the dried lavender . A small food processor, herb or coffee grinder will also work.


Preheat oven to 350 degrees F.

Line a 12 cup muffin pan with cupcake liners

  1. In a medium bowl whisk together the sifted flour, baking powder, and baking soda and set aside.
  2. Using a mortar and pestle grind the dried lavender. In a small bowl stir the sugar and lavender together.
  3. On medium speed with an electric or standup mixer beat butter and lavender sugar until smooth, add the grape seed oil and honey and continue to beat until light and fluffy about 3 minutes.
  4. Add vanilla, then eggs one at a time blending in between.
  5. Mix in lemon zest and lemon juice.
  6. On the slow speed of your mixer, in 3 additions, add the flour mixture and buttermilk alternately just until the flour disappears.
  7. Using an ice cream scooper spoon muffin batter equally among 12 muffin cups.
  8. Place on center rack of preheated oven and bake for 22-24 minutes or until lightly brown and the top of the muffin springs back.
  9. Allow muffins to cool in pan for 10 minutes before transferring to a cooling rack.
  10. Once completely cooled drizzle with a vanilla glaze if desired. Recipe to follow.


Vanilla Glaze

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 teaspoons milk or half and half

In a small bowl mix together powdered sugar and vanilla, gradually add milk and stir to a smooth consistency



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