Best 3 Giadas Olive Oil Muffins Recipes

Giada De Laurentiis' olive oil muffins are a delightful treat that combines the classic flavors of lemon and olive oil to create a moist and flavorful muffin. These muffins are perfect for breakfast, brunch, or as a snack, and are sure to be a hit with everyone who tries them. With their tender crumb, zesty lemon flavor, and hint of olive oil, these muffins are a delicious and easy-to-make addition to any recipe collection.

Here are our top 3 tried and tested recipes!

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Orange-Scented Almond and Olive Oil Muffins image

Provided by Giada De Laurentiis

Time 50m

Yield 18 muffins

Number Of Ingredients 14

Ingredients

1 cup sugar
4 large eggs, at room temperature
1/2 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup sliced almonds, toasted (see Cook's Note)
Powdered sugar, for dusting

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
In a separate bowl, whisk together the flours, baking powder, and salt.
In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

GIADA'S OLIVE OIL MUFFINS

Giada's Olive Oil Muffins image

Saw this on the Food Network and was really curious to try these. Who would've thought to use olive oil for something sweet? According to reviewers you can interchangably sub lemon/orange juices for the zests if you don't have them; all I got is just dried orange peels. I made a few changes to the original-- you can use any kind of milk to get that muffin lustre but I use soy milk. Originally called for 4 large eggs, I use only the whites. I also might try these with wheat flour or a mix of white and wheat flours.

Provided by the80srule

Categories Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 egg whites
2 teaspoons lemon zest
2 teaspoons orange zest
2 tablespoons balsamic vinegar
2 tablespoons plain unsweetened soymilk
3/4 cup olive oil
2/3 cup sliced almonds, toasted

Steps:

Blend together the flour, baking powder, and salt in a medium bowl to sift together.
In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy.
Beat in the vinegar and milk.
Gradually beat in the olive oil.
Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing.
Fill the muffin tins up to nearly the top.
Top with remaining almonds.
Bake until golden on top, about 25 minutes.

Nutrition Facts : Calories 287.7, Fat 16.3, SaturatedFat 2.1, Sodium 177.8, Carbohydrate 32.1, Fiber 1.2, Sugar 17.1, Protein 4.3

OLIVE OIL MUFFINS

Olive Oil Muffins image

Make and share this Olive Oil Muffins recipe from Food.com.

Provided by nickfo

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra virgin olive oil
2/3 cup sliced almonds, toasted
1/4 cup powdered sugar, for sifting

Steps:

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend.
Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil.
Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed.
Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes.
Remove the muffins onto a platter and let cool for 5 more minutes.
Sift powdered sugar over the muffins and serve.

Nutrition Facts : Calories 316.4, Fat 18, SaturatedFat 2.6, Cholesterol 70.8, Sodium 182.5, Carbohydrate 34.6, Fiber 1.2, Sugar 19.7, Protein 5.2

Tips:

For optimal results, use high-quality ingredients, particularly the olive oil and chocolate chips.
To achieve a moist and fluffy texture, do not overmix the batter. Mix just until the ingredients are combined.
For a crispier muffin top, sprinkle the tops with granulated sugar before baking.
If desired, add a variety of mix-ins to the batter, such as chopped nuts, dried fruits, or citrus zest.
To ensure even baking, preheat the oven to the correct temperature before placing the muffin tins inside.
To test if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready.

Conclusion:

Giada's olive oil muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. With their moist and fluffy texture, crispy tops, and customizable flavors, these muffins are sure to be a hit with everyone. Whether you follow the classic recipe or experiment with different mix-ins, these muffins are a great way to use up leftover olive oil and enjoy a homemade treat.