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.

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.

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.