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“Flavoring butter with a small bit of lavender is a subtle way to enhance these muffins. If the lavender were added to melted butter then cooled, its flavor would be stronger than this preparation. MAKE AHEAD: You'll have a small amount of lavender butter left over. The butter can be prepared a week or two in advance; refrigerate or freeze. Its lavender flavor will strengthen after a week. The muffins are best served the same day they are made.”

Ingredients Nutrition


  2. Combine the butter, dried lavender and honey in the bowl of a food processor. Process for 30 seconds. Reserve 1/3 cup; wrap the remaining butter in plastic wrap. (Or if you're making the butter in advance, transfer the whole amount to a piece of plastic wrap. Fold enough wrap over the butter so that you can use it to help mold the butter into a log; roll and twist the wrap on the ends to seal. Refrigerate or freeze.).
  4. Preheat the oven to 375 degrees.
  5. Lightly grease and flour 10 wells of a standard-size muffin pan, or line them with paper baking cups.
  6. Combine the agave nectar, soy milk, 1/3 cup of lavender butter, eggs and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on low speed to incorporate.
  7. Combine the flour, sugar, baking powder, baking soda and salt on a sheet of wax paper or parchment paper. With the motor running, add the flour mixture to the bowl in two additions, beating (on low speed) until well incorporated.
  8. The batter will be quite dense.
  9. Divide it among the prepared muffin wells, filling them two-thirds full.
  10. Bake for 17 minutes, or until the muffins are light golden in color.
  11. Serve warm or at room temperature.

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