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…



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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

{ 10 comments… read them below or add one }

Anuradha (@bakerstreet29) March 19, 2012 at 12:19 am

Love the last picture! How adorable.

I can imagine how toasted almonds would be perfect. 🙂


FoodBabbles March 19, 2012 at 7:14 pm

Ha! She’s always hovering near by when I’m taking pictures… always begging to try whatever is on the table that day 🙂 She is my “Chief Taster”


Maya March 19, 2012 at 2:23 am

I nearly did orange as well but changed it to pineapple and lime as those were available at the time. It’s great that you left out the glaze and added crunchy almonds…it adds to the healthy factor of the muffins!


FoodBabbles March 19, 2012 at 7:15 pm

Thanks! I loved the crunch the almonds added and I saw yours… Pinapple and lime glaze??? YUM!!! Loved them!


Medeja March 19, 2012 at 4:42 am

They look so soft and lovely! I have to try them 🙂


FoodBabbles March 19, 2012 at 7:16 pm

Thanks! They definitely were very moist and tasted like Spring.


Let Me Eat Cake March 19, 2012 at 2:11 pm

your muffins are so beautiful and i love your muffin wrappers! Citrus and olive oil may just be my new fave muffin flavor combo it was so bright and light.


FoodBabbles March 19, 2012 at 7:17 pm

Thanks! Yes, I’m such a big fan of citrus and olive oil. And saw that you and I were on a similar wavelength with the almonds 😉


eastofedencook March 21, 2012 at 12:22 pm

These muffins are perfect for a weekend brunch. I have begun using more olive oil in my baking and find I really enjoy the results. The pairing of olive oil with citrus and almonds is irresistible!


FoodBabbles March 21, 2012 at 7:53 pm

Thanks! I am loving the use of olive oil in baked goods too


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