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A delicious plate of Dandelion Muffins

Dandelion Muffins

These delightful Dandelion Muffins are a unique and delicious way to enjoy the edible parts of dandelions, perfect for a spring breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Muffin, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup flour All-purpose flour is recommended for a tender muffin texture.
  • 1 cup rolled oats Use old-fashioned rolled oats for best texture, not instant.
  • 1 tbsp baking powder Crucial for leavening; ensure it's not expired.
  • 0.5 tsp salt Fine sea salt or table salt works well to balance flavors.
  • 5 tbsp sugar Divided: 4 tablespoons for the batter, 1 tablespoon for sprinkling on top.
  • 1 whole egg A large egg helps bind the ingredients and adds richness.
  • 1 cup milk Any dairy or non-dairy milk can be used, whole milk for richer flavor.
  • 0.25 cup coconut oil Melted and slightly cooled to avoid cooking the egg.
  • 0.25 cup honey Provides natural sweetness and moisture; adjust to taste.
  • 1 cup dandelion flower petals Harvest fresh, clean petals from untreated lawns, removing all green parts.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. In a large bowl, whisk together the flour, rolled oats, baking powder, salt, and 1/4 cup of the sugar until well combined.
  3. In a separate bowl, whisk the egg, milk, honey, and melted coconut oil until the mixture is smooth and uniform.
  4. Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined; be careful not to overmix, as this can lead to tough muffins.
  5. Gently fold in the dandelion flower petals until they are evenly distributed throughout the batter.
  6. Prepare a 12-cup muffin tin by greasing it or lining it with paper wrappers.
  7. Evenly divide the muffin batter, filling each prepared muffin cup about two-thirds full.
  8. Sprinkle the remaining 1 tablespoon of sugar over the tops of the filled muffin cups for a sweet, sparkling crust.
  9. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Notes

These muffins are a delightful way to enjoy the edible parts of dandelions. They are best served warm, perhaps with a touch of butter or jam, and pair wonderfully with a cup of tea.