Friday, May 8, 2020

Orange Lavender Chocolate Chip Muffins with Orange Icing

It's been a few years since my husband and I have been able to visit one of our favorite places, Paonia, Colorado.  We spent many happy, relaxing weekends there over the years, sipping wine, wandering through vineyards and orchards, photographing the gorgeous countryside, driving around sampling wine and balsamic vinegars, and filling the car with peaches and bottles of wine to take home.

One of our stops always included a lavender farm, which sold an assortment of various lavender products, as well as dried edible lavender for cooking and baking.  Lavender can be a little strong if too much is used, but a subtle hint of lavender is really delicious in baked goods, and pairs especially well with chocolate and orange.

So just in time for Mother's Day, I have these pretty little muffins for you.  The orange juice and sour cream make a soft, tender muffin that's full of chocolate chips, and the glaze on top looks extra fancy with a sprinkling of coarse sugar and flecks of lavender.

Orange Lavender Chocolate Chip Muffins

  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon edible lavender, finely ground to a powder
  • 1/4 teaspoon coarse Kosher salt
  • 2 large eggs
  • 1/2 cup orange juice
  • 3/4 cup sour cream
  • 1/4 cup whole milk
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3/4 cup bittersweet or semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons whole milk
  • 1 teaspoon orange extract
  • edible lavender and coarse Turbinado sugar, for garnish
Preheat the oven to 350 and line a muffin pan with 12 paper liners.  Spray the liners lightly with non-stick spray.

In a bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt.  Add the eggs, orange juice, sour cream, milk, orange extract and vanilla extract, mixing just until combined.  Fold in the chocolate chips.

Spoon the batter into the paper liners, filling them full.  Bake for about 17 minutes, until a toothpick comes out clean.  Cool in the pan for several minutes, then transfer to a wire rack set over a baking sheet.

Mix the powdered sugar, granulated sugar, corn syrup, milk and orange extract until smooth, then spoon over the hot muffins.  Immediately sprinkle the tops with a little lavender and coarse sugar.  The icing will set in about 10-15 minutes.

Note that the leftover muffins are delicious, but the glaze will get wet and sticky once they're put away in a container, so these are best served fresh.

Yields 12 muffins

Recipe from Curly Girl Kitchen

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