Guess what smell is filling up our kitchen in January? These Citrus Olive Oil Muffins! They bring cozy vibes to frosty mornings, and we're hooked for a zesty kick that makes them pure magic, thanks to Il Fusti Lemon Olive Oil. Roll up your sleeves and try these muffins yourself.
Ingredients
- 1 cup granulated sugar
- 1 orange, zested
- 1 lemon, zested
-
1/2 cup Il Fusti Lemon Olive Oi
- 2 eggs, room temperature
- 1/4 cup plant-based milk (or milk of choice)
- 1/4 cup Greek yogurt
- 1/2 tablespoon of lemon juice
- 1/2 tablespoon of orange juice
- 1 teaspoon vanilla
- 2 cups all-purpose flour (240 g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons poppy seeds
- Frosting of choice (lemon frosting or glaze preferred!)
- Flowers of choice for decorating
Instructions
- Preheat oven to 425 F and line a 12-cup muffin tin. Set aside.
-
In a large mixing bowl, add the granulated sugar and the citrus zest. Use your fingers to press and combine the zest and sugar until it feels like sand. Add the Il Fusti Lemon Olive Oil and whisk to combine. Add the eggs one at a time, mixing until smooth between each egg.
- Add the yogurt, milk, lemon and orange juice, and vanilla. Mix to combine until smooth.
- Add the flour, baking powder, salt, and poppy seeds. Whisk just until combined.
- Use a cookie scoop to fill each muffin liner with batter, filling about 3/4 of the way.
- Bake at 425 F for about 5 minutes, then drop the temperature to 375 F and bake for another 8-10 minutes. Remove muffins as soon as a toothpick comes out clean and the tops are lightly golden.
- Let muffins cool before frosting, and decorate with flowers. Enjoy!
This recipe was adapted and sourced directly from CamilleStyles.com
