Each spring, as the days lengthen and the earth begins to wake, the bright yellow faces of dandelions scatter across our land like little sunbursts. While many see them as weeds, we welcome them as one of the first gifts of the season—nourishing, cheerful, and full of possibility. One of our favorite ways to celebrate their arrival is by baking a batch of dandelion muffins. It has become a sweet spring ritual here, a simple practice that connects us to the rhythms of the land and the joy of gathering what grows at our feet. These muffins are more than just a seasonal treat. They're a way to honor the abundance that spring offers, right from the ground up. I hope you'll give this simple recipe a shot and let me know what you think!
Ingredients
1 cup dandelion petals
1 ½ cup flour
1 cup old fashioned oats
¼ cup sugar
1 tablespoon baking powder
¼ tsp salt
1 egg
1 cup milk
¼ cup honey
¼ cup coconut oil (melted)
1 tsp vanilla extract
course sugar for top (optional)
Instructions
- Wash and separate dandelion petals, set aside.
- Combine flour, oats, sugar, baking powder and salt in a bowl.
- In a separate bowl, combine egg, milk, honey, melted coconut, and vanilla extract.
- Mix wet ingredients into dry.
- Fold in dandelion petals.
- Fill muffin cups ¾ full.
- Bake at 400 degrees for 15-20 minutes or until set.
- Sprinkle course sugar on top.
Notes: For this recipe you only want the yellow dandelion petals, no green bits if you can help it! Gently pull the petals from the flower head to remove.
There’s something deeply satisfying about turning wild, foraged ingredients into something warm and nourishing to share. These dandelion muffins are a reminder that the earth provides, even in the simplest ways, if we’re willing to slow down and notice. Whether you enjoy them fresh out of the oven with a pat of butter or pack them along for a spring walk, I hope this recipe brings a bit of sunshine into your day and helps you feel more connected to the season!
