Meyer Lemon Olive Oil Muffins

These muffins are perfect for a warm summer morning! Lemony and not sweet. And incredibly moist!
(Adapted from David Lebovitz who adapted his recipe from Maialino’s Olive Oil Cake.)


Makes 9 Muffins

1 1/3 cup all-purpose flour
1 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup lemon extra virgin olive oil
3/4 cup whole milk
2 large eggs
2 teaspoons Meyer lemon zest
1/3 cup Meyer lemon juice and Limoncello
1 teaspoon Turbinado sugar
Muffin/Cupcake papers


Preheat oven to 350 degrees
In a bowl, whisk the flour, sugar, salt, baking soda and baking powder.
In another bowl, whisk the olive oil, milk, eggs, lemon zest, juice and Limoncello.
Add the dry ingredients and whisk until just combined.
Place the muffin papers in muffin cups and spoon the batter into the cups, filling 2/3-3/4 full.
Sprinkle the Turbinado sugar on top.
Bake for 35-40 minutes.

Serve and watch the muffins disappear!

Birchwood Inn
Ellen Gutman Chenaux
Proud to be the Berkshire Broad


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