Dandelion Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

Preliminary research suggests that dandelion may help improve liver and gallbladder function. But this study was not well designed. Preliminary animal studies suggest that dandelion may help normalize blood sugar levels and lower total cholesterol and triglycerides while raising HDL (good) cholesterol in diabetic mice.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

When taken by mouth: Dandelion is likely safe for most people when consumed in the amounts commonly found in food. It is possibly safe when taken in larger amounts. Dandelion might cause allergic reactions, stomach discomfort, diarrhea, or heartburn in some people.

Yes, dandelions are safe to eat—and they're full of flavor and nutrients, too. Although many gardeners might think of dandelions, first and foremost, as pesky weeds, the plant is a bit misunderstood. You may be surprised to learn that the answer to "Can you eat dandelions?" is a definite yes.

What is the slang for dandelion? ›

The dandelion's supposed medical benefits are alluded to in nicknames like heart-fever grass and live-long. There's also dog-posy and dog-stinker, both of which tie in with the Italian 'dog-pisses'.

It Could Promote Liver Health

Naturopaths believe it means that dandelion root tea could help detoxify the liver, help with skin and eye problems, and relieve symptoms of liver disease. A 2017 study suggests that polysaccharides in dandelion may indeed be beneficial to liver function.

Measure 5 ½ ounces of petals and discard the stems and leaves. Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours. Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands.

“The root of a dandelion benefits the body by improving digestion, inhibiting activity of lipase, known to reduce fat absorption, which may promote weight loss,” states Geib.

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.