Honey and Olive Oil Muffins
Olive oil muffins are the Italian way of proving that ‘liquid gold’ is good for more than just salads. Extra virgin oil gives the bake a uniquely soft texture, an unmistakable aroma with a fresh olive note, and even a faint greenish tint, like pistachio ice cream. Honey adds moisture and deep sweetness, while Amaretto leaves a subtle almond trail.
Dough mixed with olive oil pairs wonderfully with nuts – pine nuts and pistachios – and has a pleasant quirk: it doesn’t collapse or turn sour. You can leave it to rise without worry, head off to run errands, and simply bake it in the evening.
Smart Swaps
The key to success is the extra virgin oil: a cheaper refined oil gives a bland result, and you’ll taste the difference. Beat the yolks with sugar and honey long enough to form a stiff foam – the fluffiness of the muffins depends on it. Pine nuts can be swapped for walnuts or almonds, and vanilla extract can stand in for the Amaretto. Watch the baking time: small molds are done in 30 minutes, large ones take up to 50.
In winter, serve the muffins with warm English custard or a rich chocolate sauce; in summer, with berry coulis, jam, or fresh berries.
Part of Italian cuisine — 24 more recipes in the section.
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Ingredients
Instructions
Beat the yolks with the sugar and honey for about 5 minutes, until the mixture turns foamy.
Add the oil, continuing to beat.
Then pour in the milk, add the cinnamon, and pour in the liqueur. Beat vigorously for a few more minutes until you have a smooth, creamy mass.
Mix the flour with the yeast, add it to the creamy mass, and stir. Add the nuts while continuing to mix. Cover the dough and set it in a warm place for 1 hour.
Grease the muffin molds with oil and fill them two-thirds full with the dough.
Preheat the oven to 160 degrees C. Bake for about 30-50 minutes, depending on the size of the mold, until the tops of the muffins are covered with a golden crust.
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