Honey Citrus Olive Oil Muffins with Toasted Almonds

by FoodBabbles on March 19, 2012

These days I can say that I’m no stranger to baking with olive oil but up until last summer I had never had the pleasure before. I fell in love with that spicy, fragrant and ridiculously moist cake. Then Anuradha gave us an olive oil muffin assignment back in the Fall that only made me love olive oil as a baking ingredient even more.

Now, I fully appreciate the fruity finish of olive oil in baked goods and adding citrus only amps that up even more. These muffins have not one, but two lovely citrus fruits in the mix. Both lemon and orange meld with the olive oil and I added some toasted almonds for a bit of crunch.

The other thing I adore about olive oil cakes is that they are so moist! These muffins are no exception. A dusting of powdered sugar on top completes these simple, flavorful muffins. These bright, fragrant muffins are the perfect start to any Monday morning. Clearly someone couldn’t wait to give them a try…

Enjoy!

~K

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

One Year Ago: Farewell To Winer (Hopefully!)

Print This Recipe Print This Recipe

Honey Citrus Olive Oil Muffins with Toasted Almonds 

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup honey

1/2 cup sugar

1/2 cup extra virgin olive oil

1/2 cup buttermilk, at room temperature

2 large eggs, at room temperature

Zest of 1 lemon

Zest of 1 orange

2 tablespoons fresh-squeezed lemon juice

1/4 cup slivered almonds, toasted then coarsely chopped plus more for garnish

– Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper cups.

– In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.  Set aside.

– In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, eggs, both zests, and lemon juice.  Whisk together until well combined.

– Pour liquid ingredients into the flour mixture and stir just until combined.  Be sure not to overmix.  Fold in the 1/4 cup toasted almonds.

– Divide batter between muffin cups until 3/4 full. Sprinkle with more chopped, toasted almonds or top with one or two whole slivered almonds.

– Bake for 17 – 21 minutes or until a toothpick inserted into the middle of a muffin comes out clean.  Watch them carefully as they will brown quickly. Let muffins cool in pan for 5 minutes then remove to a wire rack. Cool completely then sprinkle with powdered sugar.

– Enjoy!

Adapted from Pinch My Salt