Have you ever been bitten by the dandelion bug? Lately, I’ve been absolutely smitten with these sunny yellow flowers, and for good reason. Not only do they make a picturesque addition to any lawn, but they’re also jam-packed with nutrients that are particularly kind to your liver and heart. It’s no wonder they’ve become one of my all-time faves! As you can imagine, my newfound obsession with dandelions has led me to spend an inordinate amount of time in the kitchen, tinkering and experimenting until I hit upon the perfect recipe. And that’s how my Dandy Dandelion Muffin Recipe came to be!
These delightful little muffins are made with real dandelion petals, which add a subtle sweetness that’s hard to resist. They’re a fantastic way to introduce this powerhouse plant to your loved ones, especially if they’re a little hesitant to try something new. And trust me, once they take a bite, they’ll be hooked.
My boys and hubby were over the moon for these muffins, describing them as a lighter, fluffier version of classic cornmeal muffins (minus the pesky grittiness that kids are always quick to notice). And the best part? They’re a cinch to whip up, even on busy weekday mornings.
But that’s not all! Dandelion petals are incredibly versatile and can be used to add a pop of color and flavor to all sorts of dishes. I love sprinkling them on top of salads or even incorporating them into other baked goods for an extra bit of extra goodness. Trust me, once you start exploring the world of dandelions, there’s no going back.
- 2 Cups Unbleached, All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 Cup of Milk (can replace with almond or oat milk)
- 1/4 Cup Sugar
- 2 tablespoons of Honey or Maple Syrup
- 2 Eggs
- 1/2 Cup Melted Butter
- 1/2 Cup Dandelion Petals (about 1/2 ounce)
- Preheat oven to 375 degrees Fahrenheit. Grease and flour a muffin tin.
- Whisk together the flour, baking powder, and baking soda in a large bowl. Set aside.
- Whisk together the honey (or maple syrup), sugar, milk, eggs, and cooled melted butter until emulsified.
- Pour the wet ingredients into the dry and mix well.
- Fold in the dandelion petals.
- Divide the batter equally among 12 muffin cups as best you can.
- Bake in the preheated oven for 15 minutes. Or until toothpick/knife comes out clean and edges are browned.
- Cool in pan for 5 minutes.
- Remove from pan and allow to cool on wire racks.
My Dandy Dandelion Muffins are a fantastic way to introduce this humble plant to your family and reap all the benefits it has to offer.
But beyond the muffins themselves, dandelions have so much to offer in terms of nutrition and flavor. From their liver-protective properties to their delicate sweetness, it’s no wonder they’ve become such a beloved ingredient in my kitchen.
So the next time you’re out for a walk and you come across a field of dandelions, don’t hesitate to stop and pluck a few petals. You never know what delicious creations they might inspire!