Mini Lemon Olive Oil Muffins

February 20th, 2014

lemon olive oil muffins



Snow, snow, and more snow. My daughter expressed it best this morning “I’m ready for spring. I need to see some flowers and grass and sun and warm weather. I have had enough of this snow!” My sentiments exactly. While these little muffins won’t make spring arrive any faster, they are warm and lemony and sweet. They smell fresh like spring and will make you smile. Good enough?

1-cup all-purpose flour
½ cup sugar
1-teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup plain yogurt
1 lemon, zest from rind and juice
¼ cup olive oil
1 egg, beaten

½ cup powdered sugar
2 tablespoons lemon juice
*Pinch of lemon zest



Pre-heat oven to 350 degrees. Line a mini muffin tray with paper liners.

Combine flour, sugar, baking powder, baking soda, and salt. Stir gently with a fork to mix. In a separate bowl combine yogurt, lemon zest, lemon juice, olive oil and egg. Add to the flour mixture, stirring until just moist.

Spoon batter into prepared paper liners (sometimes I use a pastry bag) and bake about 12 minutes. Muffin centers should be springy. Cool on a wire rack.

In a small bowl make the glaze by combining the sugar and lemon juice. When the muffins are cool put a drop of glaze onto each muffin and spread gently with a knife. Let stand about 5 minutes or until set.

Adapted from Cooking Light 2006


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