This pastEaster, I had brunch with my family in New York at Maialino. I think we are all on the same wavelength about brunch (and about facing other people early in the morning) because we sat down at the civilized hour of 2pm.
After we all ordered what we wanted and we also addeda basket of pastries for us to share. Before the waiter walked away, someone said, “Let’s get an olive oil muffin, too.”
Rippinginto that muffin and taking bites of it, we eachstopped what we were doing and said, “Wow, that’s good!” If I had been by myself (and paying), I probably would have ordered another one. But instead, I kept my mouth shut and finished brunch along with everyone else.
But I had those muffins in my head (just like I can’t get the music from Hamiltonout of my head, which I also saw when I was in New York – a friend of mine told me she had to stop listening to the soundtrack because she couldn’t get anything else done in her life either) and when I got home, I found the restaurant’s recipe for Olive Oil Cake on Food52. The recipemade a 9-inch (23cm) cake and I decided to adapt it to muffins. I retooled the quantities of ingredients, reducing some and increasing others, scaling them down to fit nicely into eight muffin cups.
A couple of notes: The quality of the olive oil is important to these muffins. An inside source told me thepastry chef at the restaurant uses a Barbera olive oil, while I’ve heard othersay the olive oil they use is fromLiguria. Hmmmm….So I’d recommend using a fruity, full-flavored oil olive that’s available to you.
Another important player in these muffins is the Grand Marnier. The liqueur adds a dynamic, slightly bitterorange flavor to the cake that contrasts nicely with the olive oil.
Olive Oil Muffins
Recipe adapted fromOlive Oil CakeatFood52by Rachel Binder and Gerri Sarnataro fromMaialinorestaurant
The Grand Marnier plays a big role in the flavor of these muffins. If you don’t want to use alcohol, you could try the muffins with orange juice with a spoonful of orange extract added but they won’t have the same dynamic flavor the originals have. (I haven’t tried it personally, so if you do, let us know in the comments what you did and how it worked out.) One reader in the comments mentioned she’d added some orange marmalade (which is made with bitter oranges) which got me thinking that maybe you could swap out the 1/3 cup orange juice/Grand Marnier with 1/3 cup of orange marmalade, chopped fine if it has large shreds of orange peel in it.You could add a few drops of vanilla or almond extract to the batter if you wish, either way, although my French taster said not to touch them or do anything else – that they were perfect.The muffin cups I used are called mini-Panettone molds and can be found in some cookware shops and
. They were 2 1/2 x 1 3/4-inches. (About 6 x 4.5cm.) You could use other size muffin cups and fill them about 2/3rds to 3/4s full.
- 1 1/3 cups (185g) flour
- 1 cup (200g) sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/4 teaspoon baking soda
- 3/4 cup (180ml) fruity extra-virgin olive oil
- 3/4 cup (180ml) whole or lowfat milk
- 2 large eggs, at room temperature
- 1 teaspoon freshly grated orange zest
- 1/3 cup (80ml) mixed: half fresh orange juice, half Grand Marnier
Preheat the oven to 350ºF (180ºC). Set eight paper mini-Panettone or free-standing muffin cups on a baking sheet. (Or set regular muffin cup liners in a muffin tin with eight indentations.)
In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice/Grand Marnier mixture.
Make a well in the center of the dry ingredients and pour in the olive oil mixture. Stir the ingredients together with a flexible spatula until they are just combined but do not overmix. There may be some minor lumps in the batter, which are fine. (Overmixing will cause the muffins to be tough.)
Fill the muffin molds 2/3rds to 3/4s full of batter and bake until they just feel set in the center and the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.
Notes
Storage: The muffins can be baked two or three days ahead and kept at room temperature in an airtight container. Although they will lose their crusty top the flavor will be more pronounced the next day as the crumb gets saturated with the olive oil and Grand Marnier flavors. They can also be frozen for up to two months.
FAQs
Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead.
Is it better to use oil or butter in muffins? ›
Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.
Is baking with olive oil healthy? ›
But there are ways to make baked goods while cutting back on the unhealthier ingredients. Using extra virgin olive oil instead of butter in your holiday baked goods cuts back on saturated fat, promotes good cholesterol with monounsaturated “healthy” fat, and adds wonderful depth of flavor. That's a triple whammy!
Can I use olive oil instead of vegetable oil for blueberry muffins? ›
Baking with Olive Oil
If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.
What is the healthiest oil to use for baking muffins? ›
For baking, the best oils are coconut oil and olive oil. Coconut oil is more stable than olive oil at higher temperatures. However, olive oil can be heated to 350 degrees F, which is a common baking temperature. As for cold or room-temperature dressings, olive oil, avocado oil, and peanut oil are popular choices.
What is the best oil to bake muffins with? ›
Best Oils for Baking
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
What is the secret to moist muffins? ›
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
Extra-virgin olive oil contains tocopherols, antioxidants that keep your baked goods fresher longer, by slowing down the staling process. Not only do you need to use less fat, replacing the butter with monounsaturated olive oil, means less saturated fat and cholesterol.
How do you keep homemade muffins moist? ›
The Best Way to Store Muffins
- STEP ONE: Let the muffins cool completely on a wire rack.
- STEP TWO: Line an airtight storage container with paper towels.
- STEP THREE: Place muffins in the container, on top of the paper towels.
- STEP FOUR: Place an additional paper towel layer on top of the muffins.
Don't Use Olive Oil For High-Heat Cooking.
And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking, especially frying.
Yes, you can use extra virgin olive oil in the oven. We have to keep in mind some smoke points when we bake something, for example to use olive oil in oven with more than 450 degree Fahrenheit will burn the oil, taste bad and makes the food unhealthy so care should be taking is choosing the recipes with olive oil.
What happens when you bake with extra virgin olive oil? ›
Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.
Which olive oil is best for baking? ›
Late Season: Buttery and mild, late season olive oil lends itself well to general baking and won't over power other flavors.
Why didn't my muffin rise? ›
Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.
What is the best oil for baking bread? ›
Canola oil is, without doubt, one of the best types of oil for baking. It's preferred in many recipes since it has the most neutral flavor compared to other types of oil.
Should I use olive oil or vegetable oil for muffins? ›
Olive oil is perfect for strongly flavored desserts like olive oil cake, but vegetable oil's neutral flavor makes it ideal for providing baked goods with the fat they need without affecting the recipe's flavor. That said, if you're in a pinch, olive oil will work in baked goods.
Is it better to bake with vegetable oil or olive oil? ›
Medium-heat cooking: For roasting, both olive oil and vegetable oil will work, though the former will add more flavor. "For baking, most recipes use vegetable oil, so it doesn't [add] flavor," says Chavez. However, some baked goods, such as olive oil cakes, use olive oil specifically for the flavor.
What is a good substitute for vegetable oil in muffins? ›
If you don't have any vegetable oil on hand, you can substitute another neutral high-heat oil. Canola, safflower, peanut or grapeseed oils are all great choices. Refined versions can reach even higher temperatures than unrefined ones. (Check the label if you're unsure about what you have.)
