Lemon Poppy Seed Muffins with Lavender Honey

Ingredients

• 1 stick (1/4 lb) salted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 2 tbsp lemon zest
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp poppy seeds
• softened, salted butter (to serve)
• 1/2 cup honey
• 1/2 cup water
• 1/2 tsp dried lavender

Instructions

1. 1

   Preheat the oven to 375°F. Line a muffin tin with parchment liners.

2. 2

   Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together until smooth and fluffy, about 3 minutes. Add the eggs one at a time, mixing until incorporated. Mix in the vanilla.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the egg mixture in 3 batches, mixing on medium speed until each batch is really well-incorporated. Scrape down the bowl as needed. Mix in the lemon zest, lemon juice, and poppy seeds.

4. 4

   Spoon the batter into the prepared muffin tin, evenly distributing it. Bake the muffins for 25 minutes, or until set and golden.

5. 5

   Serve warm with a smear of salted butter and a generous drizzle of the lavender honey.

6. 6

   Combine the honey, water, and dried lavender in a small saucepan. Bring to a boil over medium-high heat, allowing the honey to dissolve.

7. 7

   Reduce the heat to low and simmer for about 15 minutes. Turn off the heat and let the honey sit to infuse for 10 more minutes.

8. 8

   Strain out the lavender before using.