Olive Oil Muffins

Name: Olive Oil Muffins
Yield: makes 12 muffins
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 4 large eggs; 2 teaspoons grated orange zest; 2 teaspoons grated lemon zest; 2 tablespoons balsamic vinegar; 2 tablespoons whole milk; 3/4 cup extra-virgin olive oil; 2/3 cup sliced almonds, toasted (see Note); Confectioners’ sugar, for sifting

December 9, 2011

Olive oil in a muffin? It may sound strange, but the first impression you’ll get from these muffins is the citrus zests and almonds, not the fruity flavor of the olive oil. What the oil contributes is a more delicate, cakey consistency and a moist, rich texture.

Cooks' Note

To toast the almonds, spread them on a baking sheet and bake in a 350°F oven for 6 to 8 minutes, stirring once or twice. Watch carefully to keep them from burning.

Recipe notes

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