Make plans this weekend to bake up a batch of these incredible Strawberry Lemon Lavender Crumb Muffins! A winning combo of sweet strawberries, bright lemon and delicate notes of lavender. All of which are baked into a moist and crumbly-topped muffin. If you’re feeling it, drizzle them with a lemony sour cream glaze. Delish!

Strawberry Lemon Lavender Crumb Muffins l SimplyScratch.com (19)

I’m so feeling these muffins.

I originally had plans to bake up some form of strawberry bread, but that morphed into muffins. Then I recalled this muffin recipe and since I can never say no to a crumb topping, I went for it. Adding lemon zest and lavender into the strawberry muffin batter. The whole shebang transpired in a series of daydreams and then into what you see before you.

It took all the will power I have (which normally is enough to fill a thimble) to not eat two of these muffins at once. So yes, this was my breakfast and lunch. I don’t regret it. Because ^^^ those are the only muffin tops I want. knowwhatimean?

Strawberry Lemon Lavender Crumb Muffins l SimplyScratch.com (21)

Lavender in desserts is phenomenal. If you’re new to baking with lavender, then let this muffin recipe be the one you start with. It’s not overwhelmingly purfume-y but it does have a subtle floral note that works perfectly with the lemon and strawberry.

If you lovely souls have my cookbook, then you may recall a certain lemon lavender crème brulee — AMAZING! Just be sure you buy culinary lavender or else I can’t be held responsible.

Let’s roll. errr muffin?

Strawberry Lemon Lavender Crumb Muffins ingredients.

To Make These Strawberry Lemon Lavender Crumb Muffins You Will Need:

  • unbleached all-purpose flour
  • baking soda
  • kosher salt
  • granulated sugar
  • zest from 1 medium lemon
  • eggs
  • unsweetened all natural applesauce
  • grapeseed oil (or other light and flavorless oil)
  • pure vanilla extract
  • fresh strawberries
  • culinary lavender (buds)

dry ingredients.

Start by whisking together the 1-3/4 cup all-purpose flour with 1 teaspoon baking soda and 1/4 teaspoon salt. Set it off to the side.

lemon sugar

In a separate bowl, use your fingers to massage the zest of 1 lemon with 1 cup sugar together. It should resemble wet sand.

eggs, apple sauce, oil and vanilla in bowl.

Crack 2 large eggs into a bowl. Then add 1/4 cup applesauce, 1/4 cup oil and 1/2 teaspoon pure vanilla extract.

add lemon sugar to bowl add strawberry and lavender to the bowl

Add in the lemon sugar and whisk to combine. Then in goes 2 cups chopped strawberries and 1-1/2 teaspoons culinary lavender buds, switch over to a rubber spatula and stir to combine.

mix until combined.

Lastly add in the flour mixture.

muffin batter in glass bowl

Mix just until the dry ingredients are incorporated into the wet.

scoop of batter divid muffin batter among liners

Divide the muffin batter among the paper cups that are lining standard muffin pan. Firmly tap the pan onto your countertop to settle the batter and remove any air pockets.

 crumb topping ingredients in bowl

Now it’s time to make the crumb topping. Start by adding 3/4 cup of flour, 1/3 cup light brown sugar and 5 tablespoons cold (doesn’t have to be ice cold) butter into a medium bowl.

blended crumb topping.

Use a pastry blender to cut the butter into the dry ingredients. Keep going until the butter is barely noticeable and the mixture resembles wet sand (similar to the sugar from earlier).

sprinkle with crumb topping.

Use your fingers to pinch pieces of the crumb topping and then scatter it generously over the top of the muffins.

Keep in mind, these muffins will rise and the tops will spread a bit, picking up the nearby crumbs. Now, just slide the muffin pan onto the middle rack of your preheated 350° oven and bake for 25 minutes or until a tester comes out clean after being inserted in the middle of a muffin.

just baked muffins

Like so.

Can you smell how amazing these are?

crumbly topped muffins

Check out those muffin tops! Aka the best part of the muffin.

bowl of glaze

top of muffins with glaze

The glaze is simple: 1/3 cup sour cream, 1/3 cup powdered sugar, 1/4 teaspoon vanilla extract and 2 teaspoons fresh lemon juice or enough lemon juice until a desired consistency is reached.

drizzled with glaze.

Then simply drizzle it all over the tops of each muffin.

Strawberry Lemon Lavender Crumb Muffins l SimplyScratch.com (22)

Feel free to drizzle a little more glaze after each bite too. I. Can’t. Get. Enough.

Click Here For More Muffin Recipes!

Enjoy! And if you give this Strawberry Lemon Lavender Crumb Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Strawberry Lemon Lavender Crumb Muffins l SimplyScratch.com (24)

Strawberry Lemon Lavender Crumb Muffins
Yield: 12 muffins

Strawberry Lemon Lavender Crumb Muffins

Make plans this weekend to bake up a batch of these incredible Strawberry Lemon Lavender Crumb Muffins! A winning combo of sweet strawberries, bright lemon and delicate notes of lavender. All of which are baked into a moist and crumbly-topped muffin. If you're feeling it, drizzle them with a lemony sour cream glaze. Delish!

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

FOR THE MUFFINS:

  • 1-3/4 cup unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • zest from one medium lemon
  • 2 large eggs
  • 1/4 cup unsweetened all natural applesauce
  • 1/4 cup grapeseed oil (or any light flavorless oil)
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped fresh strawberries
  • 1-1/2 teaspoons culinary lavender

FOR THE CRUMB TOPPING:

  • 3/4 cup unbleached all purpose flour
  • 1/3 cup light brown sugar
  • 5 tablespoons chilled (not ice cold) unsalted butter

FOR THE SOUR CREAM GLAZE:

  • 1/3 cup sour cream
  • 1/3 cup powdered sugar, sifted
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice or more as needed

Instructions

FOR THE MUFFINS:

  1. Preheat your oven to 350° and line a standard muffin pan with paper liners.
  2. Whisk together the flour, baking soda and salt and set aside. Then use your fingers to rub the sugar with the lemon zest until it resembles wet sand, set aside. In a large bowl, whisk the eggs, applesauce, oil and vanilla together. Add in the sugar and whisk until incorporated. Then switch to a rubber spatula and stir in the strawberries and lavender.
  3. Lastly, add the flour mixture into the bowl and mix just until combined. Do not overmix.
  4. Divide the muffin batter into the lined muffin pan, tap the pan firmly on the counter to get rid of any air pockets and then set aside.

FOR THE CRUMB TOPPING:

  1. Measure and add the flour, brown sugar and butter into a medium bowl. Use a pastry blender and cut the butter into the dry ingredients until the mixture resembles wet sand. Use your fingers to pinch pieces of the crumb topping and top each unbaked muffin with an generous and even amount.
  2. Slide the pan onto the middle rack of your preheated oven and bake for 20 to 25 minutes or until a tester after inserted comes out clean.
  3. Allow the muffins to cool before drizzling with glaze.

FOR THE GLAZE:

  1. Measure and add the sour cream to a bowl. Sift in the powdered sugar and whisk until smooth. Add the vanilla extract and enough lemon juice until it reaches a desired consistency.
  2. Drizzle glaze over muffins before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 712Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 206mgCarbohydrates: 133gFiber: 5gSugar: 30gProtein: 15g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

drizzled with glaze.