Best Olive Oil Muffins Recipes

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
• In a separate bowl, whisk together the flours, baking powder, and salt.
• In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

CRANBERRY AND OLIVE OIL CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
• For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
• Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
• Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
• Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
• Enjoy!

OLIVE OIL MUFFINS

Steps:

• 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.

MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES

Steps:

• Preheat the oven to 375 degrees F.
• Mix the flour, baking powder, and salt in a large bowl and set aside.
• In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies.
• Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
• Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.

OLIVE OIL MUFFINS

Steps:

• Position rack in the center of the oven; preheat oven to 400°.
• Spray muffin tin indentations and rims with nonstick cooking spray.
• In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside.
• In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened.
• Fill the prepared muffin tins ¾ full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.
• Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin.
• Cool muffins 5 minutes on the rack before serving.
• *Herbed Goat Cheese Olive Oil Muffins: crumble ½ cup herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed.
• *Olive Rosemary Muffins: mix ½ cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.
• *Pesto Muffins: mix ¼ cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.
• *Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.

APPLE MUFFINS (USING OLIVE OIL AND GREEK YOGURT)

Steps:

• Preheat oven to 180c/350°F Line large size muffin tin with muffin liners.
• When you chop the apples, combine them immediately with the grated zest and juice of 1/2 lemon to keep them from turning brown.
• Add all the remaining ingredients. Mix to just combine. Spoon into muffin liner (the chunky batter should reach the top of the liner). Sprinkle tops with some oatmeal.
• Bake for 30-35 minutes, or until toothpick inserted comes out clean.

GIADA'S OLIVE OIL MUFFINS

Steps:

• Blend together the flour, baking powder, and salt in a medium bowl to sift together.
• In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy.
• Beat in the vinegar and milk.
• Gradually beat in the olive oil.
• Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing.
• Fill the muffin tins up to nearly the top.
• Top with remaining almonds.
• Bake until golden on top, about 25 minutes.

OLIVE OIL MUFFINS

Steps:

• 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.

POLENTA MUFFINS WITH ROSEMARY, PARMESAN, AND OLIVE OIL

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin.
• Whisk flour, polenta, rosemary, baking powder, baking soda, and salt together in large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour. In separate bowl, whisk sour cream, milk, sugar, oil, and eggs together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined; do not over mix.
• Using greased 1/3-cup measure, portion batter into prepared muffin cups. Sprinkle remaining 1/2 cup Parmesan over top of muffins. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS - GIADZY

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 325°F. Line 18 muffin cups with paper liners.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and the eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
• In a separate bowl, whisk together the all-purpose flour and almond flours, baking powder, and salt.
• In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour heaped ? cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.