These lemon lavender mascarpone muffins are so bright and floral for a perfect spring breakfast or brunch! They are also so simple to make.
Preheat oven to 350ºF and spray a 12-well muffin pan really well with cooking spray.
Combine flour, sugar, baking powder, lemon zest, lavender, baking soda and salt in a large mixing bowl and whisk them all together to aerate. Combine milk, mascarpone cheese, lemon juice, lavender extract, and eggs in another bowl and whisk until smooth. Pour wet ingredients into dry ingredients and whisk everything together until smooth.
Fill muffin wells almost to the top using a heaping 1/3 cup measure. Bake for about 25 minutes, until they puff up gorgeously and bake through. Use a toothpick and insert it into the center of a few to make sure it comes out cleanly. Let cool for 5–10 minutes in the pan, then turn them out onto a rack to cool completely.
Serve immediately and enjoy! They also will keep for 2 days in sealed containers.
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Was so disappointed in the flavor! I increased the lemon and still my customers (I have a muffin business) commented on how the muffins needed much more lemon! Nice texture and moist but hardly any flavor! Would make again but greatly increase amount of my fresh lemon zest and juice.
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