Lavender Lemon Drop Muffins

Directions

1. Prepare Muffins. Preheat oven to 325°F. Line a muffin tin with cupcake liners; set aside. In a small mixing bowl, whisk dry ingredients: all-purpose flour, kosher salt, and baking soda; set aside.
2. In a medium mixing bowl, beat butter on medium speed for 2 to 3 minutes until smooth. Add granulated sugar and Lemon Sugar; continue to beat 3 to 5 minutes until mixture is pale and fluffy. Add eggs one at a time, mixing well after each addition; scrape the sides of the bowl as needed. Add dry ingredients in two additions, mixing just until combined – do not overmix. Fold in sour cream, lemon zest, and vanilla extract until smooth (if the batter is very thick, fold in 1 tablespoon milk).
3. Fill liners roughly two-thirds full with batter. Bake 20 to 24 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
4. Prepare Icing. Using a fine mesh strainer, sift the Lavender Lemon Sugar into a medium bowl, separating the lavender flowers and pieces of lemon zest; discard. To the sifted sugar, add vanilla extract, kosher salt, and 1 tablespoon milk. Whisk to combine, adding more milk, a little at a time, as needed, to create a smooth and glossy, pourable glaze.
5. Apply Icing. When the muffins have cooled completely, apply a thin layer of icing to the muffin tops by either spreading with a spoon or dipping the muffin tops directly into the icing. Top with choice of garnish, if desired, while the icing is wet. Allow to dry completely.