There’s no point in denying anyone stashing their freezer with muffins – but you should be aware that even the greatest of muffin turns into a mediocre muffin after spending some time in your trusted ice box.
There is also something to be said about the difference between a muffin you grab on a day you ignored the whining kids for 30 minutes the alarm clock and a glorious muffin worth your full attention – the latter of which, in my humble opinion, is the category the least of all muffins fall into.
Please. I’m begging you. Cold butter, worked into the sugar and flour quickly (as you would with pie crust), then refrigerated until you’re ready to bake will result in the best outcome.
Second in line is adding layers of flavor. Lemon zest, you’re thinking? No, you’re wrong (sorry, Buttercup). Not every single sweet needs lemon zest, as much as not every baked good needs vanilla extract and not every savory dish needs black pepper.
We grow this fresh lavender in our garden, but I used dried food grade lavender for them muffins. Chopped, then rubbed into the sugar will not only make the most of its flavor while baking, but also give your fingers a delicate hint of southern France.
for the streusel
- 1/2 cup flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup cold butter, cut into smallish chunks
for the muffins
- wet ingredients
- 1/3 cup melted coconut oil or butter
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup regular yogurt
- dry ingredients
- 1 teaspoon lavender, chopped
- 1/2 cup sugar
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries, (optionally tossed in a tablespoon of flour)
- make the streusel
- Place all ingredients in a medium bowl and rub together with your fingertips until crumbs form. Refrigerate.
for full instruction please see : www.savorynothings.com