Lemon Olive Oil Muffins
Moist and fruity, these lightly sweetened olive oil muffins are great for breakfast, snacks, or dessert. An easy recipe that’s naturally vegan!
I made these lemon muffins before we left for our Spain trip as a thank you to the sweet couple who are watering our plants while we are gone. I find that it’s a lot easier to beg someone to help you out when there’s food involved.
If you love lemon, then you’re going to love these lemon olive oil muffins. These muffins are exactly what I’ve been craving as of late: bright, sweet flavors. Lightly sweetened and incredibly moist, almost cake-like, with a sprinkle of powdered sugar on top. They work just as easily for breakfast and snacks as they would for an after-dinner treat.
Olive Oil Muffin Ingredient Notes
You’ll want a fruity, extra virgin olive oil for best results. You can use a virgin olive oil or even a more neutral oil, like canola, if you’d like. The olive oil gives these muffins a lot of flavor, so I like using an olive oil that I enjoy the taste of, but it doesn’t need to be expensive.
I love the lemon paired with the olive oil in this muffin recipe, but you can also use another acid if you’d like. Orange juice or grapefruit juice will also work.
How to Make These Olive Oil Muffins
Whisk together the dry ingredients
Whisk together the flour, baking soda, powder, and salt in a large bowl.
Add in the liquid ingredients
Whisk together the wet ingredients, add to the dry ingredients, and fold in to combine together.
Bake and enjoy
Divide into lined muffin tins and bake. Lightly cool and sprinkle with powdered sugar, if desired.
Tips for Success
Be sure to mix the flour and baking soda/powder really well before adding the wet ingredients. The first time I made these, I didn’t sift everything in together, and some bites tasted almost soapy. When I tried it again after sifting and stirring, they came out perfectly.
More Olive Oil Recipes
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Video
Lemon Olive Oil Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup brown sugar
- 1/2 cup fruity olive oil
- 1/2 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon vanilla extract
- 3/4 cup water
- powdered sugar, for serving
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with muffin liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, powder and salt.
- In a separate bowl, whisk together brown sugar, olive oil, maple syrup, lemon juice, zest, vanilla extract, and water.
- Slowly pour the sugar and olive oil mixture into the flour mixture and stir until just combined, taking care not to overmix.
- Divide the batter into 12 muffin tins and bake for 18-20 minutes, or a toothpick inserted comes out clean.
- Cool cupcakes, then remove from pan. Sprinkle with powdered sugar, if desired, and enjoy.
Nutrition
This post was first published in 2017 and updated in 2024.