lemon poppy olive oil muffins
I love butter. And butter loves me. Well, my hips and thighs are really where it's true devotion lies. While baking with olive oil is nothing new, I just wasn't ready to let go of my grasp on my first true love. I've tasted some lovely cakes but none were enough to push me over the edge.
Until I met the olive oil muffin at Maialino. It was more like a brief encounter. Okay, really it was the equivalent to bumping into a friend, while you're with someone else and not getting an introduction. Five minutes later, said friend tells you they're really sorry for being so rude.
Last week, my girlfriend and I took our daughters to breakfast. Having been plied with more goodies than you can imagine (I will replicate those delicate ricotta pancakes), I decided the lone olive oil muffin sitting on the table would make a good snack for Isabella later in the day. She's normally a very generous kid, and sharing isn't an issue.
We parted ways with Julia and went to window shop and finally meet someone I've adored from afar. Right about then, the kid got hungry. And she was, as expected, very kind and sharing with that muffin. Oh, that is with everyone except dear old mom.
Yep, I carried her for 40 1/2 weeks. Labored for 36 hours and pushed for 3 1/2 more. Yet, I was left with nothing more than crumbs to lick from the liner. I didn't really do that, but sure Kim would've understood if I did.
Needless to say, I've had that darn muffin on my mind a lot since our chance encounter. I fell asleep a few nights ago thinking about it. The last thing I remembered thinking before I fell was how good it would taste if I added lemon to the recipe I had yet to create. Mind you I never even tasted the silly thing.
I awoke the next morning, resolved to create a recipe, and decided to put the poppy seeds I'd recently bought to good use. Normally I test, and retest, and am always thinking about what could be done to improve upon a recipe. This one was a homerun on the first try. There was not one thing I would've changed. The crumb was tender. The top had a lovely, crunchy crust. And it was just the right size.
I decided to make another batch later that night and try it with regular olive oil—the first pass was with extra virgin olive oil. I was curious if there would be a difference in flavor. Aside from a faint fruity aroma from the extra virgin ones, the taste was very similar, so I'm going to let you decide which one to use.
Yes, you will be making this recipe very soon because it's so delicious and insanely easy. You don't even need an electric mixer. The batter can be prepared using a whisk and a wooden spoon. And it tastes yummy, so if raw eggs don't scare you, I highly recommend a swipe of the spoon with your finger.
A very sophisticated taste with little effort. I'm a big fan of this kind of recipe. And since I never stop testing and trying new things, don't be surprised if you see blueberry olive oil muffins here in the near future.
lemon poppy olive oil muffins
2 cups (8.5 ounces) flour
1/2 cup (125ml) extra virgin olive oil or regular
1 (8 ounces) cup sugar
1 tablespoon (11 grams) baking powder
1 tablespoon (9 grams) poppy seeds
3 large eggs (200ml), at room temperature
Freshly squeezed juice of 1 lemon (50ml)
Freshly grated zest of 1 lemon
1/2 teaspoon (3 grams) coarse sea salt
1/2 cup (125ml) milk
Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.
In a separate bowl, whisk eggs, sugar, olive oil and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes, until edges are golden and center springs back when gently touched (you can also use the good old skewer test for doneness).
p.s. I didn't forget about the gnocchi recipe I promised last post—it'll be up some time next week!
These look terrific! Will definitely try them! (Especially now that Passover has ended!)
These look great!
I was planning on making chocolate cupcakes for my daughter’s 6th birthday. Maybe I’ll do this instead. (There will be other chocolate things to eat).
Any thoughts on a potential icing for them?
Meanwhile, I’ve been going thru your site for a while and am looking forward to trying the lentil-ricotta meatballs soon. I have some ricotta sitting in the fridge that needs to be used.
Jen @ My Kitchen Addiction
These look lovely. I have seen a few recipes for olive oil cakes, but I haven’t tried them yet. I like the idea of baking with olive oil, so I’ll definitely give this recipe a try!
Leigh – I think a simple lemon glaze (mix some fresh squeezed lemon juice with confectioners’ sugar) would be nice with these. You can even add some sprinkle to make them festive for the occassion.
I am running on over to your house to pick me up some of these! Great post, Jennie!
These look absolutely amazing Jennie! I was following you on Twitter as you made them and now am finally getting around to reading the post and I have to say it didn’t disappoint!
Are there health benefits to using olive oil? My daughter loves muffins and we like to bake them together.
Lemon Poppy Seed Muffins with Olive Oil |
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