Sourdough Discard Dandelion Muffins

I know…who has ever heard of a dandelion muffin? Weird right. But sometimes weird things can taste good. You just need to make them with an open mind and open taste buds that are willing to try new things and who knows? It just might become your favorite thing.

These muffins are made with your farm fresh yellow dandelion flowers, chocolate chips, and pecans. They make the best spring breakfast or snack and are perfect for picnics. If you are a mom and want a way to sneak nutrients into your kids food, this is perfect. They taste like banana muffins and the chocolate chips makes it all the more delicious.

Instructions:

Step One.

Mix melted butter and coconut sugar together. Then add the eggs.

Add the sourdough starter and sour cream into the butter sugar egg mixture and mix until thoroughly combined.

Step Two.

Add the dry ingredients and mix until partly combined. Then add the chocolate chips, pecans, dandelions, and milk. Fold the mixture together until combined.

Step Three.

Equally distribute the batter into 21 lined muffin cups. Each muffin cup should only be filled 3/4 full.

Bake at 350° F for 20 minutes.

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Sourdough Discard Dandelion Muffins

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 21 Muffins

Equipment

• Muffin Tin

Ingredients

  

• 1/2 Cup butter melted
• 1 Cup coconut sugar
• 2 eggs
• 1/2 Cup sour cream
• 1/2 Cup sourdough discard
• 2 Cups white flour unbleached
• 3 tsp baking powder
• 2 tsp baking soda
• 1 tsp sea salt
• 2 Cups dandelion flowers
• 1 Cup chocolate chips (optional but recommended)
• 1 Cup milk
• 1 Cup pecans

Instructions

 

• Preheat oven 350° F
• Mix butter and sugar together. Add the eggs and mix until combined.
• Add sour cream and the sourdough discard and mix thoroughly.
• Add in dry ingredients and fold until partially combined. Then add in pecans, chocolate chips, dandelions, and milk. Continue folding until mixed together.
• Equally distribute into 21 lined muffin cups. They should be 3/4 full.
• Bake for 20 min.

Video

Notes

To prep the dandelions, make sure to remove the green part from the flower so that you are eating only the yellow flower. 

The pecans and chocolate chips are totally optional. I recommend them because the muffin taste like a banana muffin and banana muffins taste good with nuts and chocolate. 

The muffins taste best when eaten fresh out of the oven with butter.

Keep on the counter for about 4 days or in the refrigerator for up to a week. 

Keyword Sourdough, Sourdough Discard

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