You will adore these lemon olive oil muffins if you enjoy lemons. I’ve been craving bright, sweet flavors lately, and these muffins are exactly what I need. They are cake-like, extremely moist, and lightly sweetened, with a dusting of powdered sugar on top. You can use them for breakfast and snacks just as easily as you would for a treat after supper.
Notes on Ingredients for Olive Oil Muffins
To get the best results, you will need an extra virgin olive oil that is fruity. Alternatively, you can use virgin olive oil or a more neutral oil like canola. The olive oil adds a lot of taste to these muffins, so I prefer using an olive oil that I like the flavor of, but it doesn’t have to be expensive.
Though you may use another acid as well, I enjoy the lemon combined with the olive oil in this muffin recipe. Grapefruit juice or orange juice can also work.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted
- Powdered sugar, for sifting
Directions
- Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
- Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.
Get the Recipe: Olive Oil Muffins
Cooking tips
Before adding the wet ingredients, be sure to thoroughly combine the flour and baking soda/powder. I didn’t mix everything together when I made these the first time, and some of the bites tasted almost soapy. They turned out perfectly the second time after I sifted and stirred the ingredients.
FAQ
Should I add butter?
No! Oil can be used in its place. For added flavor, I prefer to add butter.
Must I include lemon zest and juice?
Indeed! The addition of these is essential because the muffins lack flavor.
Olive Oil Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds toasted
- Powdered sugar for sifting
Instructions
- Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
- Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.
