These muffins use olive oil as their primary fat, where other similar recipes might use butter, and get most of their flavor from the oil itself and from the orange juice in the batter. Since there aren’t too many competing flavors here, the flavors of the olives do stand out. They don’t make the muffin savory (there is plenty of sugar to keep them sweet), but they do make the muffin richer and more complex than a plain oil would. Fresh orange juice gives these muffins a bright citrus flavor without overwhelming the olive oil. Sprinkling the tops of the muffins with sugar before baking makes the tops crispy and adds a nice contrast to the fluffy interior of the muffins.
- 2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/4 cup Koroneiki Olive Oil or try the Blood Orange Olive Oil
- 3/4 cup orange juice (freshly squeezed preferred)
- Sugar, for topping
- Preheat oven to 375F. Line a muffin pan with 12 paper liners.
- In a large bowl, whisk together flour, sugar, baking powder and salt
- In a medium bowl, whisk together egg, olive oil and orange juice. Pour into flour mixture and stir until just combined and no streaks of dry ingredients remain.
- Divide evenly into prepared muffin cups. Sprinkle muffin tops with sugar.
- Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean and the muffin tops spring back when lightly pressed.
- Cool muffins on a wire rack.