Olive Oil Muffins

These Olive Oil muffins are soo soft and tender! They are full of lemon flavour and make for the perfect breakfast, snack, or post dinner treat.

These muffins may not look like much, but boy oh boy did they take me by surprise! Not only are they incredibly moist like a cake, but they are jam-packed with flavour.

I took the popular olive oil cake trend and decided to make muffins today. These are so delicious, let's get to baking them!

For more muffin recipes, try Oatmeal Maple Streusel Muffins, Classic Chocolate Chip Muffins, and Lemon Blueberry Muffins.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Olive Oil Muffins

Why this recipe works

Soft & fluffy - An incredible moist and soft crumb to them.

Delicious - These muffins taste so good!

Easy to make - Everything gets mixed in a few steps with no electric mixer needed.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• Butter - This is used in the streusel.
• Cornstarch – This helps add a tender crumb to the muffins.
• Eggs – Make sure they’re at room temperature before beginning.
• Flour – All-purpose flour is used in this recipe.
• Lemon - Adds a ton of flavour into these muffins! I used 2 medium-sized lemons for the juice and zest.
• Sour cream - I used full-fat sour cream. Make sure it's at room temperature before beginning.
• Oil - I used extra virgin olive oil, you can use any kind of olive oil.

Step by step instructions

Here is how to make and bake these Olive Oil Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.

Step 3 - Mix lemon zest and white sugar. In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.

Step 4 - Add in oil and butter. Into the same bowl, add the olive oil and melted butter. Whisk until well combined, about 2-3 minutes.

Step 5 - Add eggs and vanilla. Add in the eggs and vanilla and continue whisking until combined and smooth.

Step 6 - Add in sour cream and lemon juice. Mix in the sour cream and lemon juice until well incorporated.

Step 7 - Add in dry ingredients. Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.

Step 8 - Scoop and bake. Scoop the muffins into your liners filling them up almost to the top.

Step 9 - Bake. Bake the muffins for 20-25 minutes or until a toothpick inserted comes out clean.

These muffins are so delicious! They stay good on your counter for 2 days, and in the fridge in an airtight container for up to 1 week.

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Mixing the dry ingredients in a separate bowl is very important. This way you evenly distribute the levening agents before adding it into the wet ingredients, so all muffins rise evenly. 
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.

FAQ

Do I have to add butter?

No! You can use oil instead. I like adding butter in for some more flavour.

Do I have to add lemon juice and lemon zest?

Yes! These muffins don't have a lot of flavour, so adding these is crucial.

Check out these recipes

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