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Olive Oil Muffins

Fluffy Olive Oil Muffins with just the right balance of sweetness and bitterness. Measured with the yogurt cup itself and completely hassle-free, this is Toñi's classic recipe for homemade breakfasts and afternoon snacks.
Course Dessert
Keyword Baking, Breakfasts, EVOO Recipes, Lemon, Picual at veraison, Traditional
Total Time 45 minutes
Servings 12 muffins

Ingredients

  • 4 Eggs
  • 200 g Schär Mix C Baking Flour
  • 250 ml Picual at Veraison EVOO
  • 250 g Sugar
  • 1 sachet Baking powder
  • Zest of one lemon
  • Cinnamon To taste
  • Vanilla extract Optional

Instructions

  • Prepare the ingredients.
    Separate the egg yolks from the whites. Zest the lemon. Mix the flour with the baking powder.
  • Beat the egg yolks.
    In a bowl, beat the egg yolks with the sugar. Add the oil, cinnamon and lemon zest (and the vanilla, if using).
  • Add the dry ingredients.
    Add the previously mixed flour and baking powder.
  • Whisk the egg whites.
    Whisk the egg whites you set aside earlier and fold them into the batter gently so they don't lose their air.
    • Fold in the whisked egg whites in 2-3 additions, not all at once, so they don't lose their air.
  • Fill the moulds.
    Preheat the oven to 170°C. Fill the moulds three-quarters full (so the batter has room to rise) and sprinkle sugar on top to taste.
  • Bake.
    Bake at 170°C for 20-25 minutes, depending on your oven.

Notes

  • We chose Picual to bring contrast to this dessert, balancing the sweetness of the muffins with its bitterness and that of the lemon zest.
  • Let the batter rest for 10 minutes before baking; the muffins will rise a little more in the oven.
  • They stay soft for 3-4 days in an airtight container.
  • Don't open the oven during the first 15 minutes, or the muffins may sink before they have fully set.