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.
Recipe Facts
Ingredients
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1 1/2 cups (about 7 1/2 ounces) all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup (about 7 ounces) sugar
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4 large eggs
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1/3 cup Greek yogurt
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1/2 cup olive oil
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1 1/2 tablespoons finely grated lemon zest
Directions
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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.
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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.
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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.
Special Equipment
6-cup jumbo muffin tin or 12-cup standard muffin tin
This Recipe Appears In
Nutrition Facts (per serving) | |
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237 | Calories |
11g | Fat |
31g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 237 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 2g | 9% |
Cholesterol 62mg | 21% |
Sodium 237mg | 10% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 2% |
Total Sugars 17g | |
Protein 5g | |
Vitamin C 1mg | 5% |
Calcium 88mg | 7% |
Iron 1mg | 7% |
Potassium 53mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |