Lemon Olive Oil Muffins Recipe

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

Active: 20 mins
Total: 45 mins
Serves: 12 muffins

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  • 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 large eggs

  • 1/3 cup Greek yogurt

  • 1/2 cup olive oil

  • 1 1/2 tablespoons finely grated lemon zest


  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. 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. 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)
237 Calories
11g Fat
31g Carbs
5g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)