Fill your muffins with the gorgeous flowers of spring with this easy and delicious lilac muffin recipe.
These simple muffins use honey for sweetening and come together in for a lightly floral breakfast or snack that is sure to please.
Basic Ingredients
Assuming you have lilacs to get the flowers, the rest of the ingredients for these muffins are fairly basic and likely already in your pantry.
Buttermilk
You can use actual buttermilk if you have it on hand. Try the sour milk trick with vinegar and regular milk if you don’t have buttermilk – it works perfectly. The powdered buttermilk from the grocery store also works, just follow the directions on the can for baking.
Honey
Use a light colored honey here, if you have it, so that the flavor of the lilacs comes through. A darker, stronger flavored honey is fine but may over shadow the lilacs.
If you happen to have some lilac infused honey, this is an ideal place to use it.
Lilac Flowers
You want to pick lilacs that are still vibrant in color, avoiding any brown flowers for best flavor.
The lilac flowers need to be plucked or snipped from the stems. The flower with none of the green stems is what you want for the best flavor.
Snip the lilacs from the stem, give them a rinse through a fine mesh sieve to remove any dirt, bugs, etc. Let the lilacs drip for a bit and then squeeze out the excess moisture. Alternatively, spin them through a salad spinner to remove the moisture.
Some Optional Additions
The muffins are amazing just plain the way the recipe is written. However, you could switch it up a bit if you’d like.
If you want a sweeter muffin, you could easily add a vanilla or lemon glaze.
Add up to one cup of chopped nuts or chocolate chips for a bulkier muffin.
How to Serve
The great thing about muffins is that they don’t need anything else. Serve them plain with your favorite hot or cold breakfast for a snack or light breakfast.
They’re great alongside fresh fruit or other items at brunch.
Tuck a muffin or two into a lunch box for an afternoon snack.
How to Store
Keep baked and cooled muffins in an airtight container where they should stay fresh for up to 4 days at room temperature.
For longer term storage, put the muffins into freezer bags or other containers and freeze.
Let frozen muffins thaw on the counter prior to serving.
Use up any frozen muffins within 6 months for best flavor.
Make a Double Batch
Lilac season is short and these muffins do freeze incredibly well, so feel free to make a double or triple batch and freeze extras to eat after the blooms fade.
Lilac Muffins
Sweetened with honey and full of fresh flowers, these lilac muffins are delightful springtime treat.
Ingredients
- 2 Cups Unbleached, All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 Cup Buttermilk
- 1/3 Cup Honey
- 2 Eggs
- 1/2 Cup Butter, melted
- 1 teaspoon Vanilla Extract
- 1/2 Cup Lilac Blossoms
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a muffin tin.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, eggs, honey, buttermilk, and vanilla extract until completely combined.
- Add the dry ingredients to the wet and mix until almost completely combined. The batter will be a bit lumpy.
- Fold in the lilac flowers, mixing until completely combined. The batter might still be a bit lumpy, this is okay.
- Divide the batter amongst 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15 minutes. An inserted toothpick or tester will come out clean and the edges will be a golden brown when done.
- Let cool in pan on wire rack for 5 minutes.
- Remove the muffins from the pan to cool completely on cooling rack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 387mgCarbohydrates: 25gFiber: 1gSugar: 9gProtein: 4g
I try but cannot guarantee this nutritional information is 100% accurate.
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