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Lemon Olive Oil Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Muffin
Servings: 1 o
Author: Jess Smith via Inquiring Chef


  • 1 cup (125 g) all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 large egg white
  • ½ cup (115 ml) low-fat plain yogurt
  • 2 Tbsp. extravirgin olive oil
  • 1 and ½ Tbsp. fat-free milk
  • 1 and ½ Tbsp. fresh grated lemon zest
  • 2 tsp. fresh lemon juice
  • glaze (optional)
  • ½ cup (60 g) powdered sugar
  • 2 tsp. fresh lemon juice
  • 1 tsp. fresh grated lemon zest


  • Preheat oven to 350 degrees. Lightly grease a muffin tin.
  • Sift flour baking powder and salt together. (Don't skip the sifting - it will make for extra soft, fluffy muffins.) Gently stir sugar into flour mixture. In a separate bowl, combine remaining ingredients (through lemon juice) and whisk to combine. Gently, fold wet ingredients into dry ingredients just until combined (don't over-mix).
  • Spoon batter evenly into 10 spaces in the muffin tin. Bake just until tops begin to turn golden, 20-25 minutes. Allow to cool on a wire rack.
  • If desired, whisk together powdered sugar, lemon juice and zest to create a glaze. Drizzle over muffins before serving


Although these are identified as "muffins", adding the glaze described below transforms them into a sweet treat suitable for any time of day.
adapted, ever so slightly, from Cooking Light, January 2006