Olive Oil Muffins Recipe

Level: Easy

• Yield: 12 muffins
• Total Time: 50 minutes (Preparation: 10 minutes; Resting Time: 15 minutes; Cooking Time: 25 minutes)
• Nutritional Information (per serving 1 of 12): Calories 312; Total Fat 18 g; Saturated Fat 3 g; Carbohydrates 34 g; Dietary Fiber 1 g; Sugar 18 g; Protein 5 g; Cholesterol 62 mg; Sodium 181 mg

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 dusting

Instructions:

1. Heat the oven to 350F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the sugar, eggs, and citrus zests with an electric mixer until pale and fluffy, about 3 minutes.
4. Whisk in the balsamic vinegar and milk, then slowly stream in the olive oil while mixing.
5. Fold the flour mixture into the wet ingredients until just combined. Lightly crush the toasted almonds by hand and fold them into the batter.
6. Divide the batter among the muffin liners, filling them nearly to the top. Bake 2025 minutes, until a toothpick inserted in the center comes out with moist crumbs and the tops are golden brown.
7. Cool in the pan on a wire rack for 10 minutes, then remove the muffins and cool another 5 minutes.
8. Dust with powdered sugar before serving.