Spanish · Dessert
Spanish Olive Oil Lemon Muffins
A Spanish take on the classic lemon muffin, built on the olive-oil-cake principle of swapping butter for a fruity oil, here using sunflower oil for a lighter crumb alongside bright lemon zest and juice. The batter is a simple one-bowl whisk-and-fold, baked until golden and faintly crisp-edged, then dusted with sugar while still warm.
$1
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
352Calories
5.2gProtein
16.2gFat
46.9gCarbs
25.1gSugar
0.8gFiber
381mgSodium
57mgChol
2.2gSat Fat
81mgPotassium
34mgCalcium
1.6mgIron
0.2mcgVitamin B12
3.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Spanish Dry Albariño Wine
local
Horchata de Almendra
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 190°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
Whisk the flour, 40g sugar, baking powder and salt together in a bowl.
3
In a separate bowl, beat the egg, then whisk in the sunflower oil, whole milk, lemon zest, lemon juice and vanilla extract until the oil is fully emulsified into the liquid.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no streaks of flour remain — do not overmix.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
6
Bake for 19-21 minutes until risen, golden and a skewer inserted into the centre comes out clean.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
8
Once just warm, dust the tops with the reserved 8g sugar before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour
- 40g40g Sugar White
- 3g3g Baking Powder
- 1g1g Salt
- 30g30g Egg, beaten
- 28g28g Sunflower Oil
- 28g28g Whole Milk
- 6g6g Lemon, zested
- 10g10g Lemon Juice
- 2g2g Vanilla Extract
- 8g8g Sugar White, for dusting the tops, garnish, 1
