Lavender Corn Muffins

Thank you for sharing!

Last Updated on April 28, 2020 by Chef Mireille

Lavender Corn Muffins are delicious lightly sweetened muffins that can be as easily enjoyed for breakfast as a sweet treat.

Lavender Corn Muffins

So many of my tastes I get from my mother. I have always wondered how much of this is hereditary and how much is subconscious learned behavior. Neither of us are chocolate lovers. Raw onion and overpowering garlic are big turn offs for the both of us. We both love spicy food.  Yet my sister is the opposite – she is a huge chocoholic and can’t tolerate spicy food. It’s similar to the whole nature vs. nurture argument. Who knows – one thing I do know is that chocolate never plays a part in any Mother’s Day sweets in my family. Instead, I thought of my Mom’s palate and came up with these Lavender Corn Muffins.

My Mom is from the Caribbean and cornmeal is a grain that we use in every part of our meals from beverages like Akasan to savory porridges like Tutu to desserts like Cornmeal Pudding. I grew up eating Cornmeal Porridge for breakfast, instead of oatmeal or cream of wheat. So when I decided to embrace the theme of Mother’s Day sweets for this week’s BM theme, I thought of foods and flavors that my Mom loves – cornmeal, coconut and lavender are a few of my mom’s favorite foods and so they were all put into these muffins.

If you love cornmeal as much as my Mom, try some of these:

Cornmeal Muffins & Quickbreads

These muffins are perfect for your Mother’s Day Brunch or breakfast on any day!

I get my lavender from the lavender booth at the Union Square Farmer’s Market, but you can get it at any gourmet supermarket like Whole Foods or Fairway, as well as Amazon.

Lavender Coconut Muffins -edit

soft and fluffy…

Lavender Coconut Corn Muffins -edit

Lavender Corn Muffins
Print Recipe Pin it for later!
4 from 1 vote

Lavender Corn Muffins

Lavender Corn Muffins are delicious lightly sweetened muffins that can be as easily enjoyed for breakfast as a sweet treat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Continental
Servings: 8
Calories: 317.26kcal


  • 1 cup cornmeal
  • 2/3 cup all purpose flour
  • 1/3 cup dessicated coconut
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar
  • 1 teaspoon lavender
  • 3 eggs
  • 2/3 cup coconut milk
  • 1/3 cup oil


  • Preheat oven to 350 F. Spray silicone muffin cups or a muffin pan with non stick spray.
  • In a large bowl, combine cornmeal, flour, coconut, baking powder, salt, baking soda, sugar and lavender. Stir to combine.
  • In a small bowl, whisk eggs, coconut milk and oil. Whisk until thoroughly mixed and homogenous.
  • Add wet ingredients to dry and mix until thoroughly incorporated.
  • Fill muffin cups 3/4 full.
  • Bake for 25 minutes until a toothpick or cake tester inserted comes out clean.


Calories: 317.26kcal | Carbohydrates: 37.91g | Protein: 5.04g | Fat: 16.67g | Saturated Fat: 6.19g | Sodium: 216.89mg | Fiber: 1.53g | Sugar: 13.17g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


  1. I have never tried lavender in any bake or not much experimented with flowers. I would love to try this corn muffins with lavender. The texture has come out wonderful.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.