Lemon Lavender Muffins – Back to the Roots

Ingredients

• 1 ¼ cup granulated sugar
• 1 tablespoon dried lavender buds, well-rinsed
• 2 teaspoons lemon zest
• ¾ cup butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 14-oz. cans sweetened condensed milk
• 20 oz. dark chocolate, chopped
• 2 tablespoons cocoa powder
• 2 tablespoons lavender buds, well-rinsed
• 1 tablespoon pure vanilla extract, divided
• 1 teaspoon salt, divided