Olive Oil Muffins

Ania

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

5 from 1 vote

Preheat the oven to 375℉. Line the muffin liners with 12 liners and set aside.
In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.
2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 1/4 tsps baking powder, 1/4 tsp salt, 1 tsp cornstarch
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.
Zest of 2 medium-sized lemons, 1 1/4 cups white sugar
Into the same bowl, add the olive oil and butter. Whisk until well combined, about 2-3 minutes.
3/4 cups extra virgin olive oil, 1/4 cup butter*
Add in the eggs and vanilla and continue whisking until combined and smooth.
2 eggs, 1 tbsp vanilla
Mix in the sour cream and lemon juice until well incorporated.
1/4 cup lemon juice, 2/3 cups full-fat sour cream
Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.
Scoop the muffins into your liners filling them up almost to the top.
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.

Butter* - You can add more olive oil instead, I just prefer adding in butter for some more flavour!