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Strawberry Lavender Muffins

Strawberry Lavender Muffins are perfectly moist, full of fresh strawberries, with a refreshing yet subtle taste of lavender that will start your mornings out with a smile!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lavender Muffins, Strawberry
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 12 muffins
Calories: 212kcal
Author: Jaida


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 lg egg
  • 2 tsp lavender extract paste
  • 1/2 cup honey vanilla Greek yogurt (or plain, if you prefer)
  • 1 1/2 cups diced strawberries


  • Preheat oven to 425°F. Line a standard muffin tin with paper liners or spray with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  • Slowly mix in the egg, lavender extract paste, and yogurt.
  • Add the flour mixture and mix on low speed until just combined. Stir in the strawberries. The batter will be thick, so don’t be alarmed.
  • Use a medium cookie scoop, and put three scoops per muffin tin spot (or you can use a large scoop and just put one!)
  • Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 12 minutes, or until muffins are lightly browned and a toothpick inserted comes out clean.
  • Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.
  • Can be stored in an airtight container for 3-5 days.


Serving: 1muffin | Calories: 212kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 233mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 267IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
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