Sometimes, the morning meal offers up a conundrum: delicious or healthy? Clogged arteries or lamenting tastebuds? Fret no more, dear people. This muffin is here to help! The lemon olive oil muffin provides a heart-healthy fat without resorting to dry, cardboard flavor. Plus, in addition to being a healthy fat, olive oil imparts a sinful moistness to cakes and muffins that leaves you wondering why you ever wasted time on a store-bought muffin that looked like real food and tasted like real sawdust.
And the lemon! We love a lemony jolt of flavor in the morning to start your day off right, and even though the lemon’s profile is muted by the olive oil, it still adds a lovely lift of citrus to your morning. And if you add a lemon glaze – well, we won’t tell if you eat it for dessert, too.
Lemon Olive Oil Muffins (adapted from Jodi Moreno):
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 cup demerara sugar (white sugar is fine if you can’t get demerara)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup extra virgin olive oil (good quality, no added flavorings)
- 1/2 cup lemon juice (preferably Meyer)
- Zest of 1 lemon (preferably Meyer)
- 2 eggs
Pre-heat the oven to 350F. Oil the cups of a muffin pan or use a silicone muffin pan.
In a medium mixing bowl whisk olive oil, lemon juice, and eggs together. In a large mixing bowl, stir dry ingredients together. Slowly pour wet ingredients into the dry ingredients, whisking to keep batter smooth. Whisk until everything is fully combined.
Pour the batter into the tins and place in preheated oven to bake for approximately 20 minutes. If you insert a tester, it should come out mostly clean, but for a couple moist crumbs attached. Let the muffins cool for 10 minutes, remove from tins, and let them cool on a rack for 5 minutes.
If you’re using the glaze, use this cooling time to make it.
- 2 Tbsp. lemon juice
- 1 tsp. vanilla
- ½ cup powdered sugar
Whisk together all of the glaze ingredients in a small bowl. Glaze should be thin and runny. If you’re looking for a thicker glaze, add more powdered sugar until it reaches the consistency you’d like. Drizzle glaze over muffins with a spoon. If you’re really into glaze, you can poke holes in the top of each muffin with a fork, to help the glaze seep inside. Never has seepage sounded so tasty!
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