This pastEaster, I had brunch with my family in New York at Maialino. I think we are all on the same wavelength about brunch (and about facing other people early in the morning) because we sat down at the civilized hour of 2pm.
After we all ordered what we wanted and we also addeda basket of pastries for us to share. Before the waiter walked away, someone said, “Let’s get an olive oil muffin, too.”
Rippinginto that muffin and taking bites of it, we eachstopped what we were doing and said, “Wow, that’s good!” If I had been by myself (and paying), I probably would have ordered another one. But instead, I kept my mouth shut and finished brunch along with everyone else.
But I had those muffins in my head (just like I can’t get the music from Hamiltonout of my head, which I also saw when I was in New York – a friend of mine told me she had to stop listening to the soundtrack because she couldn’t get anything else done in her life either) and when I got home, I found the restaurant’s recipe for Olive Oil Cake on Food52. The recipemade a 9-inch (23cm) cake and I decided to adapt it to muffins. I retooled the quantities of ingredients, reducing some and increasing others, scaling them down to fit nicely into eight muffin cups.
A couple of notes: The quality of the olive oil is important to these muffins. An inside source told me thepastry chef at the restaurant uses a Barbera olive oil, while I’ve heard othersay the olive oil they use is fromLiguria. Hmmmm….So I’d recommend using a fruity, full-flavored oil olive that’s available to you.
Another important player in these muffins is the Grand Marnier. The liqueur adds a dynamic, slightly bitterorange flavor to the cake that contrasts nicely with the olive oil.
Olive Oil Muffins
Recipe adapted fromOlive Oil CakeatFood52by Rachel Binder and Gerri Sarnataro fromMaialinorestaurant
The Grand Marnier plays a big role in the flavor of these muffins. If you don’t want to use alcohol, you could try the muffins with orange juice with a spoonful of orange extract added but they won’t have the same dynamic flavor the originals have. (I haven’t tried it personally, so if you do, let us know in the comments what you did and how it worked out.) One reader in the comments mentioned she’d added some orange marmalade (which is made with bitter oranges) which got me thinking that maybe you could swap out the 1/3 cup orange juice/Grand Marnier with 1/3 cup of orange marmalade, chopped fine if it has large shreds of orange peel in it.You could add a few drops of vanilla or almond extract to the batter if you wish, either way, although my French taster said not to touch them or do anything else – that they were perfect.The muffin cups I used are called mini-Panettone molds and can be found in some cookware shops and
. They were 2 1/2 x 1 3/4-inches. (About 6 x 4.5cm.) You could use other size muffin cups and fill them about 2/3rds to 3/4s full.
- 1 1/3 cups (185g) flour
- 1 cup (200g) sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/4 teaspoon baking soda
- 3/4 cup (180ml) fruity extra-virgin olive oil
- 3/4 cup (180ml) whole or lowfat milk
- 2 large eggs, at room temperature
- 1 teaspoon freshly grated orange zest
- 1/3 cup (80ml) mixed: half fresh orange juice, half Grand Marnier
Preheat the oven to 350ºF (180ºC). Set eight paper mini-Panettone or free-standing muffin cups on a baking sheet. (Or set regular muffin cup liners in a muffin tin with eight indentations.)
In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice/Grand Marnier mixture.
Make a well in the center of the dry ingredients and pour in the olive oil mixture. Stir the ingredients together with a flexible spatula until they are just combined but do not overmix. There may be some minor lumps in the batter, which are fine. (Overmixing will cause the muffins to be tough.)
Fill the muffin molds 2/3rds to 3/4s full of batter and bake until they just feel set in the center and the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.
Notes
Storage: The muffins can be baked two or three days ahead and kept at room temperature in an airtight container. Although they will lose their crusty top the flavor will be more pronounced the next day as the crumb gets saturated with the olive oil and Grand Marnier flavors. They can also be frozen for up to two months.
FAQs
Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead.
What is the secret to moist muffins? ›
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.
Which oil is best for baking muffins? ›
Best Oils for Baking
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
What happens if you use olive oil instead of vegetable oil in muffins? ›
Baking with Olive Oil
If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.
Can I make muffins with olive oil instead of vegetable oil? ›
For most recipes, you will find that olive oil can be used instead of vegetable oil, even in sweets and baking. Obviously, due to its stronger, grassy flavour, compared to vegetable oil, which is essentially flavourless, olive oil will add a distinctive taste to anything you cook or bake with it.
Why are bakery muffins so much better? ›
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?
Should you let muffin batter rest? ›
Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.
Is extra virgin olive oil good for muffins? ›
Olive Oil: Olive oil has a distinct flavor, and extra virgin olive oil, in particular, can bring a fruity and robust taste to your muffins. This can work well in certain recipes, especially those with complementary flavors like citrus or nuts. Vegetable Oil: Vegetable oil, such as canola or soybean oil, has.
What is the slang butter your muffin? ›
The expression "butter your muffin" is a slang phrase that can have different meanings depending on the context. In some cases, it can be used as a euphemism for sexual activity or arousal, while in other cases, it may simply mean to add butter to a muffin or other baked good.
How do I substitute olive oil for butter in cakes and other baked good? As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.
Can I use extra virgin olive oil for baking? ›
Yes, it's true! Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.
What does too much oil do to muffins? ›
Yes, too much vegetable oil will ruin the flavor and consistency of the finished product. The oil is used to give the cupcakes some moistness and a vehicle for flavors that may be added. Too much oil will throw the formula off and your cupcakes may not come out right.
What happens if you don't put oil in muffins? ›
The item would be extremely dry. You can substitute butter, margerine, shortening, yogurt, maybe applesauce. Do you purposely want to leave the fat out or are you just out of oil? Using oil instead of a solid fat, the item will stay moist longer.
Can you use extra virgin olive oil for baking muffins? ›
Olive Oil: Olive oil has a distinct flavor, and extra virgin olive oil, in particular, can bring a fruity and robust taste to your muffins. This can work well in certain recipes, especially those with complementary flavors like citrus or nuts.
Is baking with olive oil healthy? ›
Olive oil is one of the healthiest oils for you and is an excellent choice for the conscious baker. Olive oil is full of beneficial fatty acids and powerful antioxidants that can help reduce inflammation.
What is a healthy substitute for oil in muffins? ›
Unsweetened applesauce, mashed fruit, or pureed fruit such as bananas, pears, and prunes may be substituted for vegetable oil in baked goods. You can substitute cup for cup. The texture of your foods may be altered slightly. For example, applesauce makes cookies moister and more cake-like.
Is olive oil too strong for baking? ›
Yes, you can bake with olive oil, it lends a richness and moisture to cakes and bread that's hard to beat. If we're being honest we're not huge bakers. However, we do love the occasional brownie, chocolate loaf bread, or a good cookie. All of which we make with EVOO with great success.
