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.