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
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.
  • 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
  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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{ 10 comments… read them below or add one }

Ramona April 25, 2013 at 9:40 am

I love lemons too. But, I’m bad cause I eat them with salt…..

These muffins look fantastic.


Michael April 25, 2013 at 10:26 am

Yum! I’ve been craving lemon bars recently, but these would be great to make as breakfast in the morning.


Pamela @ Brooklyn Farm Girl April 25, 2013 at 12:08 pm

Lemon smell is a big comfort smell to me, it just smells fresh and clean. I bet your house is smelling wonderful right now! 🙂


Karen Harris April 25, 2013 at 9:23 pm

I like lemon anything. It just reminds me of being a kid in the summer. These muffins look wonderful and I love the sprinkling of the coarse sugar on top.


Velva April 25, 2013 at 10:13 pm

I am a lemon lover too. I have a Meyer lemon tree in my backyard. In December I am just beside myself in happiness because the lemons are ready.
This is a great recipe for muffins. Olive oil and lemons are a natural together.



Kate April 26, 2013 at 12:59 am

I wish I went through lemons more quickly. Mine are getting wrinkly.


Kristin April 26, 2013 at 11:35 am

These muffins look awesome. What a nice change they would be from my regular breakfast of oatmeal. There is something about the longer days and increasing amount of sunshine that makes me crave lemony things. I think I might have to make these this weekend! 🙂


teresa April 26, 2013 at 2:35 pm

mmm, i can practically smell these baking, delicious!


The Sketched Chef April 27, 2013 at 9:51 am

Such a beautiful combination !


zestycook April 30, 2013 at 8:03 am

These look delicious!!


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