Olive Oil Muffins


  • 2 tbsp whole milk
  • 2 tbsp balsamic vinegar
  • 190ml extra-virgin olive oil
  • 50g sliced almonds, toasted
  • Icing sugar, for sifting
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200g sugar
  • 4 large eggs
  • 245g plain flour

Preparation Method:

  • Preheat the oven to 180°C/gas mark 4.
  • 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 zest in a large bowl until pale and fluffy, about three 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 with 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 20-25 minutes.
  • Transfer to a wire rack and cool for 10 minutes.
  • Remove the muffins onto a platter and let cool for five more minutes.
  • Sift icing sugar over the muffins and serve.

Warm regards,

Best Nice Deals Team

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