Another great recipe from Giada’s Kitchen. My daughter gave me this cookbook last summer, and I’ve loved everything that I’m made from it. I’ve been curious about olive oil cakes for some time. When my brother told me about some of the recipes he’s tested, that was just the push I needed. These olive oil muffins were easy to whip up and they were the perfect snack for our road trip to Łódź. I was worried that the taste of the oil would be overpowering, but the most dominate flavor and fragrance was from the citrus zest with a hint of almond!
I made these one days when friends were stopping by. I bake them in some cool parchment paper muffin cups. They were so impressed that one told me she’d never invite me to her home for dinner; it would be too intimidating. Being a food blogger — it’s a mixed blessing.
Smacznego!
Lois
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Giada’s Olive Oil Muffins
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 1x
- Category: Bread
- Cuisine: Italian
Description
A moist and lightly sweet muffin with a hint of citrus
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons milk
- 3/4 cup olive oil
- 1 cup almond slices, toasted (see note)
Instructions
- Preheat oven to 350
- This makes 12 muffins, use paper liners or grease the muffin pan
- Combine the flour, baking powder and salt
- In a mixing bowl, beat the sugar, eggs, and zests until light and fluffy
- Add the vinegar and milk
- Gradually, beat in oil
- Stir in dry ingredients, just until combined
- Crunch half of the almonds with your hands and add them
- Stir until mixed
- Fill the muffin cups, the batter will go almost to the top of the liner or cup
- Top with remaining toasted almond slices
- Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean
Notes
Note: Spread the almonds on baking sheet, and bake at 350 for about 7 minutes. If you can’t find sliced almonds, I have also substituted whole almonds, which I toasted and ran through my mini-food processor until finely ground.
Vicki
What an unusual recipe. How did the balsamic vinegar taste in the muffin?
Lois B
Vicki – it wasn’t noticeable in the finished product. Makes me wonder if it was worth the cost.
tralf
I made these last night and thought they were really good. The citrus wasn’t overpowering and you could definitely taste the almonds. I told my husband that next time I thought I’d put the batter in a springform pan and see how that worked. He immediately vetoed that, said “these are great, just like they are. Don’t mess with them!”