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Dandelion Muffins

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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.

Ingredients

Units Scale
  • 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

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flours, sugar, baking powder, and salt.
  3. In another bowl, beat the egg and add milk, oil, and vanilla. Stir to combine.
  4. Gently fold the wet ingredients into the dry mixture, mixing just until combined. Do not overmix.
  5. Fold in the dandelion petals evenly throughout the batter.
  6. Spoon the batter into the muffin cups, filling about 3/4 full.
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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

Find it online: https://yumfoodusa.com/dandelion-muffins/