Step 1

Preheat the oven to 375°F. Line a muffin tin with parchment liners.

Step 2

Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together until smooth and fluffy, about 3 minutes. Add the eggs one at a time, mixing until incorporated. Mix in the vanilla.

Step 3

In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the egg mixture in 3 batches, mixing on medium speed until each batch is really well-incorporated. Scrape down the bowl as needed. Mix in the lemon zest, lemon juice, and poppy seeds.

Step 4

Spoon the batter into the prepared muffin tin, evenly distributing it. Bake the muffins for 25 minutes, or until set and golden.

Step 5

Serve warm with a smear of salted butter and a generous drizzle of the lavender honey.

Step 6

Combine the honey, water, and dried lavender in a small saucepan. Bring to a boil over medium-high heat, allowing the honey to dissolve.

Step 7

Reduce the heat to low and simmer for about 15 minutes. Turn off the heat and let the honey sit to infuse for 10 more minutes.

Step 8

Strain out the lavender before using.