Marigold Muffins

Marigold Muffins are a sweet comforting muffin recipe made with fresh marigold petals and a generous amount of honey in the batter.

Course Breakfast, Snack

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 305kcal

Author Tristin Rieken

½ cup fresh marigold flower petals or ¼ cup dried edible flowers, tightly packed
¼ cup half and half
2 cups all purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon cloves
⅛ teaspoon all spice
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter room temperature
½ cup granulated sugar
2 large eggs
½ cup carrots grated
¼ cup honey
½ cup unsweetened coconut flakes optional
1 cup hazelnuts chopped

In a small saucepan over low heat, or in intervals in the microwave, warm half and half but do not allow to boil. Once warm stir edible flower petals into the cream and steep until marigold cream is completely cool, about 20 minutes.
Preheat oven to 350 degrees Fahrenheit and prepare muffin pan with liners or grease with butter.
Combine flour with spices, salt, baking powder and baking soda.
In a large bowl cream butter with granulated sugar until fluffy. Then add eggs, one at a time, until completely incorporated. Stir in honey, carrots, chopped nuts and coconut. Then stir in cooled marigold cream and all the soaked marigold petals.
Slowly stir in flour mixture just until no streaks remain and transfer marigold batter to prepared muffin tins and bake in preheated oven until fluffy and no longer wet in the middle, 25-30 minutes for 8 large muffins, 23-25 minutes for 12 standard muffins.