Lemon Muffins With Spring Redbud Flowers

These lemon muffins with redbuds are made with fresh lemon juice and wild redbud flowers – perfect for a spring breakfast or afternoon tea time! Spring florals are a very welcome sight after a long winter – especially those that are edible! Redbuds not only bring a pop of color to the landscape, but also infuse everyday baked goods with a romantic air. If you love incorporating foraging into your meals, try this recipe the next time you whip up some muffins on an early spring day!

We love to forage these beautiful blooms every spring season! They are wonderful in salads and all kinds of baked goods – like this redbud chocolate cake. You can read more information about redbud trees in this post.

What you need to make these lemon muffins with redbuds

INGREDIENTS

• 2 c. unbleached all purpose flour
• 2/3 c. cane sugar 
• 1 T. baking powder
• 1/4 tsp. salt
• 1 large egg, room temperature
• 1/4 olive oil or melted butter 
• 1 c. milk
• juice of 1/2 a lemon + lemon peel
• 1/2 c. redbud flowers + extra for garnish

TOOLS

• large bowl
• medium bowl
• small bowl
• 12-cup muffin pan
• paper liners for muffin cups
• wooden spoon
• ​smaller metal spoons
• spatula
• cooling rack

DIRECTIONS

​(Note: We usually make a double recipe for everything, and that’s what I did here.)

1. First, preheat the oven temperature to 400 degrees F.

2. Line the muffin cups with paper liners or grease with butter or oil.

3. Next, combine flour, baking powder, sugar, and salt in a large bowl.

4. Measure redbuds into a small separate bowl.

5. In a medium bowl, whisk the egg.

6. Combine egg with the milk, oil, and lemon juice.

7. Zest the rind into the wet ingredients for a fresh lemon flavor.

8. Make a well in the center of the dry ingredients, and pour in the egg mixture.

9. Slowly incorporate the wet ingredients into the flour mixture.

10. Gently combine redbuds into the muffin batter a little bit at a time.

11. For best results, fill the muffin cups 2/3 of the way full.

12. Sprinkle redbuds on the top of the muffins.

13. Bake for 15 minutes. Check for doneness, and continue baking for up to 5 more minutes if needed.

14. Once they are done, remove from the oven and place warm muffins on a wire rack to cool.

15. Serve and enjoy!

Variation

A great way to add more flavor to this delicious recipe for all the lemon lovers you know is by putting lemon extract in with the wet ingredients, and then drizzling a sweet lemon glaze over the muffin tops once they cool. 

How to store lemon muffins with redbuds

Store leftover muffins in an airtight container for 2-3 days on the counter, or up to a week in the fridge.

​I hope you enjoy this easy lemon muffin recipe with wild redbuds- happy baking!

Other recipes with redbuds

Redbud Chocolate Cake – Recipe With Wild Flowers

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