I cannot even believe September is over.
Suddenly it’s October, and Fall, and all that should be on my mind are pumpkin and sweaters (and believe me, they are), but for some reason I want to make Spring-y things. You guys know my obsession with lavender runs DEEP, and I guess I was just craving it, because I haven’t baked with it since last Fall—the horror!
But before we talk about my new favorite muffin on the planet, let’s talk about my birthday! My birthday was on the 19th and my best childhood friend flew up here to Seattle, and we took a little trip down to Portland for a week. On top of that, my parents surprised me by also being in Portland at the same time!
We had amazing food, incredible wine, and delicious beer! Plus, we went hiking and bike riding through incredible parks! If you follow me on Instagram, then you saw some of my trip 😛 I had an amazing sandwich with burratta cheese, in downtown Portland, that I already can’t wait to recreate for the blog. Also, and I may catch flak for saying this…but Blue Star Donuts is where its at! I think they’re *gasp* better than Voodoo.
Okay, but these muffins… Could they be anymore perfect? I ground the lavender with the sugar in a food processor (like I do most times I use lavender), to create a perfumed fine sugar that makes the kitchen smell amazing, and prevent anyone from biting into a whole flower bud.
These also use just a bit of almond flour, and also almond extract, for a little nuttiness. For the liquid, I used almond milk to keep with the almond theme, but you could really use whatever milk you’d like.
Best part though? The juicy apricots that are hidden within! I think it’s important to use frozen so they don’t muck up the batter too much. You could also probably get away with using frozen, chopped peaches.
Yield: about 1 and 1/2 dozen muffins
- 1 cup granulated sugar (+ more to sprinkle)
- 2 tsp culinary lavender
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1/2 cup almond meal
- 1 and 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup almond milk
- 1 tsp almond extract
- 2 cups frozen apricot slices
- Preheat oven to 375 degrees. Line muffin tins with liners.
- In a food processor, process the sugar and lavender until ground into a fine powder.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until smooth. Add in the eggs one at time, and beat until combined.
- In a small bowl, combine the almond meal, flour, baking powder, and salt. Beginning and ending with the dry ingredients, alternately add in the dry ingredients and milk. Add in the almond extract and stir until combined. Add in the apricots and stir to combine.
- Scoop the batter into the lined muffin trays, filling them about 3/4 up. Sprinkle the tops with granulated sugar. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.