Lemon Olive Oil Muffins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020

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
Makes: 12 muffins

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Ingredients

  • 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

Directions

  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

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