Pre-heat the oven to 350 and spray a 12 well muffin pan really well with cooking spray. Combine the flour, sugar, baking powder, lemon zest, lavender, baking soda and salt in a large mixing bowl and whisk them all together to aerate them. Combine the milk, mascarpone cheese, lemon juice, lavender extract, and eggs in another bowl and whisk them together until smooth. Pour the wet ingredients into the dry ingredients and whisk everything together until it is a smooth batter.

Fill the muffin wells almost to the top using a heaping 1/3 cup measure. Bake the muffins for about 25 minutes, until they puff up gorgeously and bake through. Use a toothpick and insert it into the center of a few to make sure it comes out cleanly. Let them cool for 5-10 minutes in the pan, then turn them out onto a rack to cool completely. Serve them immediately and enjoy! They also will keep for 2 days in sealed containers.