Best 3 Giadas Olive Oil Muffins Recipes
Indulge in the delectable symphony of flavors presented by Giada's Olive Oil Muffins, a culinary masterpiece that tantalizes the taste buds with its moist, tender crumb and a hint of savory olive oil. These muffins are not just any ordinary baked goods - they are an embodiment of culinary artistry, effortlessly blending simplicity and sophistication. With just a few pantry staples, you can embark on a delightful baking journey, yielding a dozen golden-domed muffins that are perfect for breakfast, brunch, or a delightful afternoon snack. Embrace the culinary magic of Giada's Olive Oil Muffins and savor the harmony of flavors that make this recipe a timeless classic.
In addition to the classic Olive Oil Muffins, the article presents a tantalizing array of muffin variations that cater to diverse tastes and dietary preferences. For those seeking a gluten-free alternative, the Gluten-Free Olive Oil Muffins offer a delectable option that doesn't compromise on flavor or texture. Those with a sweet tooth will find solace in the delectable Chocolate Olive Oil Muffins, where rich cocoa powder intertwines with the subtle notes of olive oil, creating a symphony of flavors that is both indulgent and sophisticated. And for those who prefer a savory twist, the savory Zucchini Olive Oil Muffins introduce a burst of freshness with grated zucchini and a hint of herbs, making them a perfect accompaniment to a hearty breakfast or brunch spread.
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS
Provided by Giada De Laurentiis
Time 50m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
- Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
- In a separate bowl, whisk together the flours, baking powder, and salt.
- In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.
GIADA'S OLIVE OIL MUFFINS
Saw this on the Food Network and was really curious to try these. Who would've thought to use olive oil for something sweet? According to reviewers you can interchangably sub lemon/orange juices for the zests if you don't have them; all I got is just dried orange peels. I made a few changes to the original-- you can use any kind of milk to get that muffin lustre but I use soy milk. Originally called for 4 large eggs, I use only the whites. I also might try these with wheat flour or a mix of white and wheat flours.
Provided by the80srule
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Blend together the flour, baking powder, and salt in a medium bowl to sift together.
- In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy.
- Beat in the vinegar and milk.
- Gradually beat in the olive oil.
- Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing.
- Fill the muffin tins up to nearly the top.
- Top with remaining almonds.
- Bake until golden on top, about 25 minutes.
Nutrition Facts : Calories 287.7, Fat 16.3, SaturatedFat 2.1, Sodium 177.8, Carbohydrate 32.1, Fiber 1.2, Sugar 17.1, Protein 4.3
OLIVE OIL MUFFINS
Make and share this Olive Oil Muffins recipe from Food.com.
Provided by nickfo
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
- Blend together the flour, baking powder, and salt in a medium bowl to blend.
- Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil.
- Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed.
- Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes.
- Remove the muffins onto a platter and let cool for 5 more minutes.
- Sift powdered sugar over the muffins and serve.
Nutrition Facts : Calories 316.4, Fat 18, SaturatedFat 2.6, Cholesterol 70.8, Sodium 182.5, Carbohydrate 34.6, Fiber 1.2, Sugar 19.7, Protein 5.2
Tips:
- Use good quality olive oil for the best flavor.
- Make sure the eggs and milk are at room temperature before mixing them together.
- Do not overmix the batter, as this will make the muffins tough.
- Fill the muffin cups only two-thirds full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Giada's Olive Oil Muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are moist and flavorful, with a lovely hint of olive oil. These muffins are also very versatile and can be customized to your liking. For example, you can add chopped nuts, dried fruit, or even chocolate chips to the batter. You can also drizzle them with a glaze or frosting after they have cooled. No matter how you choose to enjoy them, Giada's Olive Oil Muffins are sure to be a hit!
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