Olive oil muffins with cranberry and blood orange — seems like a silly concept at first, but these dairy free, dare I say healthy, fruity muffins are a lovely way to start the morning. One of my favorite additions to what originally was a standard olive oil muffin recipe is the Oregon Olive Mill at Red Ridge’s Blood Orange Extra Virgin Olive Oil. Due to flavor strength, I like to cut mine with a non-flavored extra virgin olive oil. If you love yourself some blood orange olive oil, you’re welcome to sub in more and go down to a 1/4 c standard olive oil.
Why wait? Bake yourself up some of these delicious little fruit muffins!
Olive Oil Muffins with Cranberry & Blood Orange
- 1 3/4 c All purpose flour
- 2 t Baking powder
- 1/2 t Salt
- 1/3 c Sugar
- 2 T Maple syrup (or honey)
- 4 Large eggs
- 2 t Lemon zest
- 2 t Orange zest
- 2 T Balsamic vinegar
- 2 T Coconut or almond milk
- 1/4 c EVOO (Extra Virgin Olive Oil)
- 1/2 c Blood orange olive oil from Oregon Olive Mill at Red Ridge
- 2 T Butter (for greasing)
- 1/2 c Dried Cranberries
Preheat the oven to 350ºF and assemble your ingredients.
In a small bowl, combine flour, baking powder, and salt, and set to the side. In the bowl of an electric mixer with a paddle attachment, beat the eggs, and incorporate sugar, syrup, and zests. Blend until fluffy; Add vinegar and milk slowly to the mixer, then add the oils. 2 T at a time, add in the dry ingredients to the mixer. As the batter comes together, grease the muffin pans and lightly dust with some extra flour if desired. You may prefer to use cupcake papers instead–this is acceptable practice, simply omit butter from recipe. Just before adding to the tins, fold most of the cranberries into the batter (I like to leave some extra for topping the muffins as pictured).
Fill the muffin tins close to the top and place on upper central rack in oven. If you have OCD (or an old oven) be sure to rotate your muffins just over halfway through the baking process to ensure even browning. Bake for 18-22 minutes, until a toothpick comes out with but a few crumbs and the tops are golden brown on the edges. Remove the finished muffins from the oven and allow to cool in the pan for about 5 minutes before moving them to a cooling rack.
Enjoy with butter or just a fresh cup of tea. this recipe makes about 12 muffins.
The muffins store well at room temperature in a sealed container for up to 5 days.
Do you have a favorite muffin recipe? Share in the comments 🙂