Lemon Olive Oil Muffins

[Photograph: Carrie Vasios]

Olive oil keeps these muffins moist and imparts a fruity flavor that pairs perfectly with lemon. They're a great alternative to heavy, butter-laden muffins.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Lemon Olive Oil Muffins

About This Recipe

Yield:makes 6 jumbo or 12 regular sized muffins
Active time:20 minutes
Total time:45 minutes
Special equipment:6-cup jumbo muffin tin or 12-cup standard muffin tin
This recipe appears in: Wake and Bake: Lemon Olive Oil Muffins


  • 1 1/2 cups (about 7 1/2 ounces) all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (about 7 ounces) sugar
  • 4 eggs
  • 1/3 cup Greek yogurt
  • 1/2 cup olive oil
  • 1 1/2 tablespoons finely grated lemon zest


  1. 1

    Adjust oven racks to upper and lower middle positions. Preheat oven to 350°F. Lightly grease two muffin tins with olive oil. In a small bowl, whisk together flour, baking powder, and salt; set aside.

  2. 2

    In a large bowl, beat together sugar and eggs until pale and smooth, about 2 minutes. Beat in yogurt. Beat in olive oil. Add flour mixture and beat until fully incorporated. Stir in lemon zest.

  3. 3

    Pour batter into muffin tins, filling each 2/3 full. Bake until golden and a cake tester comes out clean, about 20 minutes. Let cool 10 minutes in pan, then transfer to a rack to continue cooling.


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