Apple Lavender Muffins
We planted two apple trees on our property here in Umbria a couple of years ago, and last year one tree yielded a few apples while the other tree didn’t produce any. This year they switched places, and the tree that didn’t yield any apples last year produced so many this year that I worried the poor little tree wouldn’t be able to stand upright for too long. I wasn’t sure the best time to pick the apples but once I started to see one or two drop from the tree on their own I figured it was time to collect my bounty. I picked about 18 large apples off our little tree and wanted to make something special with them.
We also trimmed our 50 lavender bushes this past week so I decided to combine the two flavors in these rustic apple muffins I made for our farmhouse guests. I was a little worried the amount of lavender I used might be a little too much but it wasn’t at all, and just gave a subtle flowery flavor and scent to the muffins. I make a container of lavender sugar that I keep on hand and I used this sugar to dust the tops of the muffins before I baked them. To make the lavender sugar, simply mix 2 to 3 tablespoons lavender flowers with 2 cups sugar and store in an airtight container.
Apple Lavender Muffins
Yield: Makes 12 Muffins
Prep Time: 20 mins
Cook Time: 25 minss
Moist apple muffins with just a hint of lavender.
2 1/4 Cups All-purpose Flour
3/4 Cup Sugar
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Milk
1 1/2 Tablespoon Lavender Flowers
3/4 Cup Unsalted Butter, Melted & Cooled
1 Teaspoon Vanilla Extract
2 Cups Apples, Peeled, Cored, And Cut Into Small Dice
Lavender Sugar (See Note Above)
Preheat oven to 350 degrees F. and line a 12 cup muffin tin with paper liners.
In one bowl, mix together the flour, sugar, salt, and baking powder.
In another bowl, whisk together the eggs, melted butter, lavender, vanilla, and milk.
Add the dry ingredients to the egg mixture and stir just until combined.
Stir in half the diced apples.
Divide the batter into the 12 muffin cups and sprinkle the remaining diced apples on top, and then sprinkle each muffin with a little lavender sugar. Bake about 25 minutes or until set.
Cool 10 minutes then remove from tin and let cool to room temperature on a wire cooling rack.