Can I use regular olive oil instead of extra-virgin?

Yes. A light or mild extra-virgin olive oil works best, but regular olive oil is fine. Avoid very strong or peppery varieties, as the flavor can come through in the finished muffin.

Why are my olive oil muffins dense?

The most common reason is overmixing the batter. Stir just until the flour disappears. Also check that your baking powder is still active and that you are measuring the flour correctly by spooning it in rather than scooping.

Can I make olive oil muffins without buttermilk?

Yes. Make a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of regular milk. Let it sit for five minutes and it will curdle slightly, which is exactly what you want.

Are olive oil muffins healthier than butter muffins?

Olive oil contains more unsaturated fats compared to butter, which is higher in saturated fat. For a lighter muffin overall, you can also reduce the sugar and use whole grain flour, though the base recipe is already fairly straightforward in terms of ingredients.

Olive Oil Muffins: Moist, Easy, and Ready in 30 Minutes

Name: Olive Oil Muffins That Are Moist, Simple, and Endlessly Good
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup olive oil (mild or light); 1 cup buttermilk; 2 eggs, room temperature; 1 teaspoon vanilla extract

Description

Soft, tender olive oil muffins that come together quickly with simple pantry ingredients. Moist for days and perfect for breakfast, snacks, or sharing.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup olive oil (mild or light)
1 cup buttermilk
2 eggs, room temperature
1 teaspoon vanilla extract

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Instructions

Préchauffer le four à 190°C (375°F).
Graisser un moule à muffins ou ajouter des caissettes en papier.
Dans un bol, mélanger la farine, le sucre, la levure chimique, le bicarbonate et le sel.
Dans un autre bol, fouetter l’huile d’olive, le buttermilk, les œufs et la vanille jusqu’à obtenir un mélange homogène.
Verser les ingrédients liquides dans les ingrédients secs.
Mélanger délicatement jusqu’à disparition de la farine, sans trop travailler la pâte.
Répartir la pâte dans les moules en les remplissant aux deux tiers.
Enfourner pendant 18 à 20 minutes.
Vérifier la cuisson avec un cure-dent, il doit ressortir propre.
Laisser refroidir quelques minutes avant de démouler sur une grille.

Notes

Utiliser une huile d’olive douce pour un goût équilibré. Ne pas trop mélanger la pâte pour obtenir des muffins bien moelleux.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg