Anytime Olive Oil Muffins

Disguising cake for breakfast with homemade strawberry butter.

Hi Bakers!

This muffin recipe! The strawberry butter! I’m shouting because I can’t even begin to tell you how good this combination turned out. I’m always looking for new ways to turn cake into breakfast, and let’s just say, this is an all-time favorite.

The look of the muffin combined with the pink hue of the butter will make your brain think “cupcake.” But these are not cupcakes, so try to get that image out of your head.

Instead, this recipe combination is more akin to butter-topped cornbread with a drizzle of honey. It’s slightly savory, even a bit salty, creamy, and sweet.

Light brown sugar and a higher temperature gives these muffins a tall, golden top. They have a pleasing crust with super tender interiors. The marriage between olive oil and citrus is a beautiful one across all cuisines, and these muffins are no exception. They aren’t super sweet, but I found myself craving them for breakfast as well as dessert.

---

Mother’s Day sale ends May 14 at midnight.

---

Want to take these Olive Oil Muffins to the next level? Add Strawberry Butter!

Many compound butters can appear a bit tangled and chunky (for lack of a better word). I recently made a whipped feta in the food processor and figured we could do the same with butter. Make sure that the butter is fairly soft (but not melted) and you will get the creamiest concoction. 

I tried this recipe with fresh berries macerated in sugar and lemon juice. Despite the extra work, the flavor just wasn’t there. You are best off with adding strawberry jam. Quick, easy, and delicious!  

Baking with Olive Oil

Baking with olive oil creates some of the most beautiful and delicious tasting desserts. Using the right kind of olive oil adds depth to flavor while keeping things light and moist. It pairs perfectly with citrus desserts, savory bakes (like pumpkin bread), and even chocolate.

Adding olive oil to your recipe will change the flavor - in a good way! Choose a delicate, mild-flavored extra virgin olive oil for light and fruity desserts. Feel free to get a little bolder when pairing with chocolate for a more robust flavor.

In all cases, select a high quality olive oil and be sure to taste it first. Olive oil can go rancid, and that’s the last thing you want to be adding to your cookies and cakes.

New to baking with olive oil? Try using half olive oil and half canola oil in your favorite recipe to see if you can taste the subtle difference!