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Giada’s Olive Oil Muffins

  • Author: Polish Housewife
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 1x
  • Category: Bread
  • Cuisine: Italian


A moist and lightly sweet muffin with a hint of citrus


  • 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)


  1. Preheat oven to 350
  2. This makes 12 muffins, use paper liners or grease the muffin pan
  3. Combine the flour, baking powder and salt
  4. In a mixing bowl, beat the sugar, eggs, and zests until light and fluffy
  5. Add the vinegar and milk
  6. Gradually, beat in oil
  7. Stir in dry ingredients, just until combined
  8. Crunch half of the almonds with your hands and add them
  9. Stir until mixed
  10. Fill the muffin cups, the batter will go almost to the top of the liner or cup
  11. Top with remaining toasted almond slices
  12. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean


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.