These Dandelion Muffins offer a charming and wholesome twist on everyday baking. Lightly sweet and delicately floral, they feature foraged dandelion petals folded into a tender, golden crumb. Whether you’re celebrating the start of spring or embracing nature’s pantry, these muffins bring the sunny spirit of wildflowers straight to your kitchen.
Why You’ll Love This Recipe
Dandelion Muffins are as nourishing as they are unique. With their mix of all-purpose and whole wheat flour, they strike a balance between hearty and light. The dandelion petals add a gentle floral aroma and subtle earthiness that elevates the flavor without overpowering. Perfect for breakfast, snacks, or a rustic tea-time treat, this recipe also connects you to the joys of foraging and seasonal eating—ideal for those who appreciate nature-inspired cuisine.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/2 cups milk (dairy or plant-based)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup dandelion petals (green parts removed, just yellow petals)
directions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg, then add milk, oil or melted butter, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix to maintain a tender crumb.
- Fold in the dandelion petals evenly throughout the batter.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories per serving: Approximately 180 kcal
Variations
- Citrus Infusion: Add 1 tsp of lemon or orange zest to the batter for a bright, zesty note.
- Honey-Sweetened: Replace the sugar with 1/3 cup of honey or maple syrup for natural sweetness.
- Nutty Addition: Stir in 1/4 cup of chopped walnuts or pecans for a crunchy contrast.
- Spiced Muffins: Add a pinch of cinnamon or nutmeg for warmth and depth.
- Dairy-Free Version: Use plant-based milk and oil or vegan butter for a completely dairy-free option.
storage/reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat muffins gently in a microwave for 15–20 seconds or in a low oven (300°F/150°C) for 5–10 minutes to restore freshness.
FAQs
Are dandelion petals safe to eat?
Yes, dandelion petals are edible and commonly used in herbal and foraged recipes. Be sure to pick them from areas free of pesticides or pollution.
How do I collect dandelion petals?
Pick fresh flowers, then use your fingers to pull out the yellow petals while discarding the green base, which can be bitter.
Can I make these muffins gluten-free?
Yes, substitute the flours with a 1:1 gluten-free baking blend. Check for consistency and adjust liquid if needed.
Do the dandelion petals add a strong flavor?
No, they add a very mild, floral taste and a soft texture—more subtle than herbs or spices.
Can I use dried dandelion petals?
Fresh petals are best for texture and color, but you can use dried petals sparingly. Rehydrate them slightly before folding into the batter.
What can I use instead of vegetable oil?
You can substitute melted butter, coconut oil, or another neutral oil of your choice.
Can I use all all-purpose flour instead?
Yes, using only all-purpose flour will yield a lighter muffin, though the whole wheat adds a pleasant earthiness.
Are these muffins suitable for children?
Absolutely. They are lightly sweetened, free of artificial ingredients, and offer a fun introduction to foraged foods.
Can I freeze these muffins?
Yes, allow them to cool completely, then wrap and freeze in an airtight container for up to 2 months.
What’s the best way to serve them?
Enjoy them warm with a pat of butter, a drizzle of honey, or alongside herbal tea for a delightful snack.
Conclusion
Dandelion Muffins are a celebration of simple, nature-inspired baking. Lightly sweet with a touch of floral charm, they make a wonderful addition to springtime gatherings, morning routines, or homemade gift baskets. Whether you’re a seasoned forager or just discovering edible flowers, these muffins are a delightful way to bring the outdoors in.
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PrintDandelion Muffins
These lightly sweet, golden muffins feature foraged dandelion petals folded into a soft, fluffy crumb—bringing a subtle floral note and a touch of spring sunshine to your baking tray.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/2 cups milk (dairy or plant-based)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup dandelion petals (green parts removed)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flours, sugar, baking powder, and salt.
- In another bowl, beat the egg and add milk, oil, and vanilla. Stir to combine.
- Gently fold the wet ingredients into the dry mixture, mixing just until combined. Do not overmix.
- Fold in the dandelion petals evenly throughout the batter.
- Spoon the batter into the muffin cups, filling about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Only use the yellow petals—remove all green parts to avoid bitterness.
- These muffins freeze well; store extras in an airtight container.
- Try with a dollop of honey or butter for added flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg