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Strawberry Lemon Lavender Crumb Muffins

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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!
Course Breads & Baked Goods
Cuisine American
Keyword baking, breakfast, dessert, lavender, lemon, muffins, sour cream glaze, strawberry
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Servings 12 muffins
Calories 315
Author Laurie McNamara

Ingredients

FOR THE MUFFINS:

  • 1-¾ cup unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 lemon zested
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup grapeseed oil or any light flavorless oil
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped strawberries
  • teaspoons culinary lavender

FOR THE CRUMB TOPPING:

  • 3/4 cup unbleached all purpose flour
  • 1/3 cup light brown sugar
  • 5 tablespoons 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:

  • Preheat your oven to 350° and line a standard muffin pan with paper liners.
  • 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.
  • Lastly, add the flour mixture into the bowl and mix just until combined. Do not overmix.
  • 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:

  • 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.
  • 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.
  • Allow the muffins to cool before drizzling with glaze.

FOR THE GLAZE:

  • 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.
  • Drizzle glaze over muffins before serving.

Nutrition

Serving: 1muffin | Calories: 315kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 201mg | Potassium: 112mg | Fiber: 1g | Sugar: 28g | Vitamin A: 239IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 2mg