Lavender Dandelion Muffins
As ubiquitous as dandelions are, their flowers do not have a long season. Vibrant green grass carpeted with bright yellow flowers so sunny that they boast a golden halo are an iconic spring landscape here in New England. It’s an image that can’t help but inspire a daydream of children happily racing about, picking flowers to make a dandelion chain, and laughing as they collapse to the ground, filled with pure joy at being finally sprung from the house after a long winter. It doesn’t matter that the flowers quickly wilt — the joy and laughter of spring remain long after the blossoms have passed.
Ingredients
- 2¼ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup 1 stick butter, melted
- 2 eggs lightly beaten
- ¾ cup milk
- ½ –¾ cup honey depending on how sweet you like your muffins
- 1 teaspoon vanilla extract
- 2 cups loosely packed dandelion flower petals base and green leaves removed
- 2 tablespoons culinary lavender USE CODE: AKLRECIPE for 5% off
- ½ cup chopped nuts optional
Instructions
- Preheat the oven to 400°F (200°C). Generously grease 10 cups in a muffin pan.
- Combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and mix well.
- Combine the butter, eggs, milk, honey, and vanilla in a separate bowl and whisk together. Add to the dry ingredients and mix until just combined. Add the dandelion petals, lavender flowers, and nuts, if using, and stir until just combined.
- Fill the prepared muffin cups to the top with batter. Bake for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean.
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