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.
Deborah Mele 2011
Apple Lavender Muffins
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
- 2 Eggs
- 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.