Olive Oil Muffins

This recipe yields moist, flavorful olive oil muffins infused with citrus zests and a hint of balsamic vinegar. Toasted, crushed almonds add texture, and a dusting of powdered sugar provides a simple finish. It's an easy recipe perfect for breakfast or a snack, highlighting the unique qualities of olive oil in baking.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 50

Course Breakfast

Cuisine british

Servings 12 people

Calories 3743.5 kcal

Equipment

1 12-cup Muffin Tin
1 Electric Mixer Handheld or stand mixer
2 Mixing Bowls Medium and large
1 Wire Rack For cooling
1 Sieve For sifting powdered sugar

Ingredients

Main

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.

Notes

Using a high-quality extra-virgin olive oil is key here; it contributes significantly to the flavor and moistness of the muffins. Be careful not to overmix the batter once the dry ingredients are added; stir only until just combined to ensure a tender crumb. The balsamic vinegar enhances the citrus notes and adds complexity without making the muffins taste vinegary. Toasting the almonds beforehand brings out their nutty flavor, and crushing them adds texture variation throughout the muffin.