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These Orange Olive Oil Muffins are a citrusy delight we can’t get enough of! Made with Il Fusti Arbosano Olive Oil, they stay incredibly moist and never dry. Perfectly fluffy and flavorful, they’re a must-bake treat for any occasion!
2 large eggs
200g or 1 cup granulated sugar
100g or ½ cup of Il Fusti Arbosano Olive Oil
½ teaspoon baking soda
zest of two oranges
½ teaspoon fine sea salt
2 teaspoons pure vanilla extract
300gor 2 ¼ cups all purpose flour
60g or ¼ cup almond flour can substitute with 2 tablespoons additional all purpose flour
120gor ½ cup plain kefir
120g or ½ cup freshly squeezed orange juice
granulated sugar for sprinkling (if not glazing)
In a large bowl, add the sugar and zest the oranges over it. Rub the zest and sugar between your fingers until it’s well-distributed and becomes like wet sand.
Add the eggs and using a hand mixer, beat the mixture until very light and fluffy, about 3-5 minutes. With the mixer on, slowly drizzle in Il Fusti Arbosano Olive Oil. Beat to combine.
Add the flour, vanilla, salt and baking soda and fold gently. Then, with the mixer on drizzle in the kefir and orange juice, beating until smooth. Cover the bowl with plastic wrap and set in the fridge for 2-4 hours or overnight.
Once it’s time to bake, preheat the oven to 400 F. Line two 12 cup muffin trays with liners, six in each, alternating cavities so that no muffins are next to each other.
Portion the batter into the cups, filling ¾ of the way. Sprinkle granulated sugar on top and bake for about 18 minutes, or until you can press the top of a muffin and it springs back.
This recipe was adapted and directly sourced from ButterMilkBySam.com