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.
- 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
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.
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.
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.
6-cup jumbo muffin tin or 12-cup standard muffin tin