Name: Olive Oil Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 1 cup whole milk (227g); ¾ cup extra virgin olive oil (150g); 3 large eggs (150g); 1 tsp vanilla extract; zest 1 lemon; zest 1 orange; 2½ cups all-purpose flour (350g); ¾ cup granulated sugar (150g); 4 tsps baking powder; ½ tsp salt

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These better-for-you bakery-style Olive Oil Muffins are made with extra virgin olive oil rather than butter or processed oils and less sugar than you typically find in a muffin. They have tall golden domed tops with a light and airy crumb and a delicate fruity olive oil flavor that pairs so well with bright citrusy lemon and orange zest.

They are moist, fluffy, and easy to throw together, filling 12 muffin cups, with leftovers that are great for freezing or prep ahead.

Want a blueberry version? Try Olive Oil Blueberry Muffins.

Several Olive Oil Muffins in a white serving bowl, with one muffin broken open to show a light fluffy interior.

I’ve been making the switch in many of my baked goods from butter and processed oils like vegetable oil to olive oil. Olive oil pairs really well in lots baked goods like Olive Oil Banana Bread and Olive Oil Pumpkin Bread, among others.

Vegetable oil is often used in cakes and muffins because it adds moisture, stays liquid at room temperature, is inexpensive, and neutral in taste. But it's also highly processed. Extra virgin olive oil is definitely more expensive, but it is not highly processed, and it contains good fat. In some baked goods, it can add amazing flavor, and for other cakes, neutral-tasting versions can be found.

The fat in butter does add flavor, but it leads to heavier and denser baked goods. Olive oil, however, adds good fat, lending both flavor and a light, airy texture.

Ingredients

Below are the ingredients needed to make Olive Oil Muffins.

Milk: Use whole milk if possible. Otherwise, 2% or low-fat milk will work.
Olive Oil: Use extra virgin olive oil. The flavor will shine through in the taste of the muffin, so if you don’t want a strong olive oil taste, choose a more neutral-tasting olive oil. If you want a stronger taste, choose an olive oil with an herby or citrusy note.
Eggs: Use large eggs, pasture-raised if possible.
Vanilla Extract: Use real vanilla extract, not imitation vanilla. Costco and other wholesale stores sell large bottles for a low price per unit volume.
Lemon and Orange Zest: The zest adds lemon and orange flavor without adding any sourness (from the lemon) or water content, which would impact the wet-to-dry ingredient ratio. Zest only the outermost pith, not the inner white portion of the peel. If you have extra lemons, make this Italian Olive Oil Cake. Citrus and olive oil are a perfect pair, particularly in these easy muffins.
Flour: Use all-purpose, unbleached flour. Use the dip and sweep method for measuring flour, used by America's Test Kitchen.
Sugar: This recipe calls for ¾ cup. For even less sugar, you can reduce it to ⅔ a cup, or if you like sweeter muffins, you can increase it to 1 cup, or make Olive Oil Cupcakes.
Baking Powder: For leavening. Ensure your baking powder has not expired.
Salt: To balance and bring out flavor.

See the recipe card for full information on ingredients and quantities.

How to Make Olive Oil Muffins

Below are the step-by-step instructions and photos for how to make Olive Oil Muffins. Its a very simple and quick recipe that can be made start to finish in roughly 30 minutes.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A mixing bowl with the wet ingredients combined, a bowl with the dry ingredients combined and a bowl with all the wet and dry ingredients combined.

Prep: Preheat the oven to 425°F. Line a muffin pan with paper liners.

Step 1. Wet Ingredients: In a medium mixing bowl, whisk the whole milk, extra virgin olive oil, eggs, vanilla extract, lemon zest, and orange zest.

Step 2. Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Step 3. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and gently combine until just incorporated. Do not overmix.

The muffin batter in the muffin tin and the muffins in the muffin tin after they have been fully baked.

Step 4. Divide the Batter: Divide the muffin batter equally across 12 muffin cups.

Step 5. Bake: Place the muffin tray in the oven and immediately reduce the temperature to 350°F. Bake for 24-25 minutes. The muffins should have a tall domed top and start to get very slightly golden brown around some edges.

Tips For Making the Best Muffins

Don't Overmix: Overmixing causes gluten development, which is great for a chewy pizza crust or bagels, but not for a moist and tender muffin. Mix the wet and dry ingredients separately to minimize the amount of mixing needed. Then combine the wet and dry ingredients, stirring as little as possible. It's best to stir by hand with a large spoon, not a mixer.
Ice Cream Scoop: Use an ice cream scoop to evenly divide the batter. This helps for even distribution, but also to prevent batter from dripping onto the muffin pan or work surface.
Fill Every Other Muffin Cup: To improve air circulation and encourage extra-tall muffins, fill every other muffin cup and make two batches of muffins. This is optional, but can be helpful.
Fill to the Top: Fill each muffin paper liner to the top. This recipe is designed to have very full muffin cups for 12 very tall muffins.
High Heat: High heat helps to activate the baking powder in the muffin batter, which helps to yield ultra-tall muffins. However, high heat for a prolonged time will overcook the muffins. For the best results, preheat the oven to a high temperature of 425°F degrees, then reduce the temperature to 350°F right after adding the muffins to the oven.

Storage and Freezing

To Store: Store the muffins in an airtight container for up to 3 days.

To Freeze: These muffins freeze well, store in an airtight container or gallon freezer bag in the freezer for up to 3 months. Reheat gently in the toaster oven or oven at 350°F for 5-10 minutes. Slather with butter.