Olive Oil Muffins

These Olive Oil Muffins by Giada Di Laurentiis are one of my favorite brunch items. I know it sounds crazy to add olive oil and balsamic vinegar to these sweet muffins but the flavors blend so nicely with the orange and lemon zests. I’ve been making these for a while but only recently started adding dried cranberries and I am so very glad that I did.

Like I said, I’ve served these several times for brunch but they would also be a perfect little snack with a cup of tea. Enjoy!

Olive Oil Muffins (slightly adapted from Giada Di Laurentiis)

Ingredients

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest

2 tablespoons balsamic vinegar

2 tablespoons whole milk

3/4 cup extra virgin olive oil

2/3 cup almond, slices toasted

1/2 cup dried cranberries, coarsely chopped

Powdered sugar, for sifting

Directions

Preheat oven to 350 degrees F. Place muffin liners in 12-cup muffin pan. Blend together the flour, baking powder, and salt in a medium bowl. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter along with the chopped dried cranberries and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

 

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