I always tend to go for subtle and gentle palates than really sweet or a chocolate overload. These muffins are exactly that. They have a moist and soft texture and the citrus flavors of orange and lemon compliment the olive oil really well. I top this with crunchy sliced almonds for some exciting contrast in texture.
Ingredients
- 1 cup olive oil
- 1 cup granulated sugar
- 3 eggs
- 1 cup milk (I use whole milk)
- Zest of a lemon
- Zest of an orange
- 1 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- Sliced almonds
Instructions
- preheat oven to 350. Prepare cupcake pans.
- Pour the oil and sugar in the bowl of your stand mixer and whisk for a minute or so. Add the milk and the zest.
- Add the rest of the ingredients except almonds to the liquid and mix gently until they are fully combined and batter is smooth.
- Pour into cupcake pan and sprinkle almond slices on top.
- Bake for about 20-25 minutes (use the toothpick method).