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Delicious homemade olive oil muffins freshly baked and ready to enjoy

Olive Oil Muffins

These Olive Oil Muffins are simple, quick, and endlessly adaptable, offering a moist crumb that stays fresh for days without the use of butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use fresh, well-sifted flour for best results.
  • 1/2 cup granulated sugar Adjust according to sweetness preference.
  • 2 teaspoons baking powder Ensure it is fresh for optimal rise.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 3/4 cup olive oil Choose a mild or light extra-virgin olive oil.
  • 1 cup buttermilk Use homemade buttermilk if necessary.
  • 2 large eggs Use room temperature for best results.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
Combine Wet Ingredients
  1. In a separate bowl, whisk together the olive oil, buttermilk, eggs, and vanilla extract until smooth.
Combine Mixtures
  1. Gradually fold the wet ingredients into the dry ingredients until no flour streaks remain.
Bake
  1. Spoon the batter into the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes until the tops are set and a toothpick comes out clean.
Cool
  1. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For variety, you can add mix-ins like blueberries or chocolate chips. Store in an airtight container for up to 5 days, or freeze for up to 3 months.