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Homemade Olive Oil Muffins photo

Olive Oil Muffins

These Olive Oil Muffins are a must-try! Moist, flavorful, and easy to make, they're perfect for any time of day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder preferably aluminum-free
  • 1/4 teaspoon baking soda
Wet Ingredients
  • 3/4 cup fruity extra-virgin olive oil
  • 3/4 cup whole or low-fat milk
  • 2 large eggs at room temperature
  • 1 teaspoon freshly grated orange zest
  • 1/3 cup mixed half fresh orange juice, half Grand Marnier

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Grease your muffin tin with a little olive oil or line it with paper muffin liners.
  3. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  4. In another bowl, whisk together the olive oil, milk, eggs, orange zest, and the orange juice mixture.
  5. Pour the wet ingredients into the dry ingredients and gently fold them together with a rubber spatula.
  6. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let them cool in the tin for about 5 minutes before transferring to a cooling rack.

Notes

  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins in a single layer, then transfer them to a freezer bag for up to 3 months.
  • For a vegan option, substitute eggs with flaxseed meal or applesauce.