Lemon Olive Oil Muffins

by jerseygirl on April 25, 2013 · 11 comments

lemon muffin threeLately I have been going through bag after bag of lemons. I am not sure what put me on this lemon kick but every time I am at the produce market or grocery store, I have to buy a bag. There is something about the smell of lemons that energizes but is also comforting. Lemons are great for fish and poultry marinades but I love lemon baked goods in the spring. Fresh squeezed lemons are a key ingredient to make one mean whiskey sour.

Since I have been craving lemon pound cake, I decided to compromise and make these muffins that are healthier than a pound cake. Fruity olive oil brings out the brightness in the lemons and I added some whole wheat flour so I don’t feel guilty if I eat them for breakfast. My family is not big lemon baked good fans so there were more for me and to give away to friends that would enjoy them.

muffin rack

5.0 from 2 reviews
Lemon Olive Oil Muffins
Author: 
Recipe type: muffins
Cuisine: baked goods
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These light and lemony muffins are perfect for breakfast or as an afternoon snack with a cup of coffee or tea.
Ingredients
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • the zest of two lemons
  • 1 cup sugar
  • ½ cup olive oil
  • 3 eggs, beaten
  • ½ cup buttermilk
  • juice of two lemons, divided
  • ¼ cup powdered sugar
  • 2 TBS coarse sugar for sprinkling
Instructions
  1. Preheat oven to 350 degrees. Line a 12 tin muffin pan with liners.
  2. In a large bowl, mix together whole wheat flour, white flour, baking powder, baking soda, salt and zest of two lemons.
  3. In a smaller bowl, mix together sugar, olive oil, eggs, buttermilk and the juice of one lemon (reserve the rest of the juice). Beat until all ingredients are combined.
  4. Make a well in the dry ingredients and mix in the wet ingredients until combined. Make sure not to over mix.
  5. Fill the 12 muffin tins with the batter.
  6. Bake muffins for 18 to 22 minutes or until muffins are golden and toothpick stuck in the center of one comes out clean.
  7. Cool for 10 minutes before removing to a baking rack.
  8. Mix together remaining lemon juice from one lemon and powdered sugar until smooth. Brush the tops of the muffins with the mixture and sprinkle with the coarse sugar.

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