Olive Muffins Recipes

OLIVE OIL MUFFINS

Olive Oil Muffins image

Provided by Giada De Laurentiis

Categories dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting

Steps:

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Orange-Scented Almond and Olive Oil Muffins image

Provided by Giada De Laurentiis

Time 50m

Yield 18 muffins

Number Of Ingredients 14

Ingredients

1 cup sugar
4 large eggs, at room temperature
1/2 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup sliced almonds, toasted (see Cook's Note)
Powdered sugar, for dusting

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
In a separate bowl, whisk together the flours, baking powder, and salt.
In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

OLIVE MUFFINS

Olive Muffins image

Make and share this Olive Muffins recipe from Food.com.

Provided by Poppy

Categories Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups chopped pitted black olives
4 cups all-purpose flour
1 cup grated onion
1 1/2 cups olive oil, plus additional
3 tablespoons chopped of fresh mint or 2 teaspoons crushed dried mint
2 tablespoons sugar
2 tablespoons double-acting baking powder

Steps:

Preheat oven to 350 degrees F.
Rinse olives and drain.
Dry on paper towels.
Combine all ingredients, adding baking powder last.
Brush muffin cups with oil and dust with flour.
(Do NOT use paper baking cups.) Bake for 40 to 45 minutes, or until golden.
Serve warm.
Variation: Recipe can be baked in 9x5 inch loaf pans.
Increase baking time by 15 minutes.
This recipe can be used to make muffins.
or it will make 2 small loaves of bread.

Nutrition Facts : Calories 431.7, Fat 29.8, SaturatedFat 4.1, Sodium 440.1, Carbohydrate 37.4, Fiber 2.1, Sugar 2.8, Protein 4.7

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