Baking with Olive Oil
Baking with Olive Oil
April 21, 2010 • Posted by Jennifer Perillo

Olive oil cakes are popping up all over café menus and upscale restaurants. After one bite, it’s easy to understand what all the craze is about. The flavor is lighter than butter, and you can use it at a moment’s notice since there’s no need for it to soften. The flavor is also chameleon-like, taking on the subtle notes of the particular brand or type you use.

My quest started after taking my 6-year old daughter to Maialino in New York City, a very high-end Italian restaurant. It was a special treat, getting together with a friend and her daughter for breakfast during our recent spring break. Honestly, I never thought breakfast could cost that much money. While the experience was once in a lifetime—for breakfast at least, I did walk away with the inspiration to go home and take my own investigations with olive oil beyond sautéing and salad dressings.

These muffins have a lovely, crisp top with a tender crumb underneath. Fresh lemons are key, so don’t think about using the bottled stuff. As for extra-virgin vs. regular olive oil, I tried both and while the extra-virgin one had a pleasant fragrant flavor, the ones made with plain olive oil were equally delicious.

Lemon Poppy Olive Oil Muffins
makes 18

2 cups flour
Freshly grated zest of 1 lemon
1 tablespoon baking powder
1/2 teaspoon coarse sea salt
1 tablespoon poppy seeds
3 large eggs, at room temperature
1 cup sugar
1/2 cup extra virgin olive oil or regular
Freshly squeezed juice of 1 lemon
1/2 cup (125ml) milk

  1. Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.
  2. In the bowl of your Cuisinart Stand Mixer, beat the eggs, sugar, olive oil, and lemon juice until thick. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes, until edges are golden and center springs back when gently touched, or until a skewer inserted comes out clean.
1 Comment

May 5, 2010 7:59 PM
Jennifer, I love extra virgin olive oil and have long used it in uncommon ways. Yesterday, I read that the latest thing is frying with olive oil -- been doing that for years! Now I'm seeing more baking recipes that call for olive oil -- been doing that for years! This muffin sounds delicious, and I'm glad you pointed out that the lemon juice must be from a real live lemon. That bottled stuff is awful, isn't it? - Jean at The Delightful Repast
Login Button