Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Lemon-Raspberry Olive Oil Muffins
A combination of olive oil and yogurt makes for moist muffins with just the right richness and a hearty, rustic crumb. Cornmeal adds texture as well as earthy sweetness—a perfect complement to the fresh raspberries and raspberry jam folded into the batter. For added crunch and a sparkling exterior, we sprinkle turbinado sugar over the muffins before baking. Turbinado is a less refined sugar with large, golden crystals and notes of molasses. If you can’t find it, simply sprinkle an additional teaspoon of white sugar over each muffin.
Makes
12 muffins
Tip
Don’t substitute vegetable or another neutral oil for the olive oil. The flavor of the muffins depends on olive oil. Opt for a good quality, fruity extra-virgin olive oil.
45 minutes
20 minutes active, plus cooling
Ingredients
-
½
cup extra-virgin olive oil, plus more for the pan
-
358
grams (2¾ cups) all-purpose flour
Directions
-
01Heat the oven to 400°F with a rack in the upper-middle position. Brush the cups and surface of a standard 12-cup muffin pan with oil. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt; set aside.
Reviews
July 8, 2026
ER
I make these often with my now 4 year old grandson. They are so easy to make and really delicious.
December 18, 2024
Excellent
These are lovely - not too sweet. The crunch from the cornmeal is nice and unexpected. They make a great breakfast muffin! 10 grams of protein :)
October 23, 2024
sunny citrus with a bright berry zing
Man, these are some tasty muffins that are easy to make and a great base to make variations. Batter comes together quickly. I mixed my raspberries with the raspberry preserves and a touch of Chambord to bring out the raspberries, then folded them in to the batter. Definitely sprinkle the tops of the muffins with turbinado sugar. It provides a great texture and a hint of molasses without being cloyingly sweet. I made these in a large muffin tin so I could have large breakfast muffins and they baked evenly with tender insides. The corn meal adds some nice earthy sweetness, really liked it. Will make these again with blackberry fruit and jam as this lemon batter will be great with that and blueberries. Add these muffins to your rotation, they are so bright and versatile,
October 16, 2024
Muffins with berry zing
Easy to make, and so worth it. I used greek yogurt as it's what I had in the fridge. I defrosted a pint of raspberries that I had in the freezer, so since they became soft when defrosting I dumped them and their juices into a bowl and stirred in the raspberry jam, then folded it into the batter. Baked these in extra large muffin tins so I could have a big breakfast muffin. Love that the edges and top of these muffins are a golden crisp while the interiors are creamy with the zingy berry mix swirls. The corn meal does add a very subtle sweetness. If you have berries of any sort lying around, make these muffins! I plan on trying blackberry next time.
December 1, 2024
Just okay
I wish the recipe had said how many muffins this makes. The only hint is it says to use a standard 12-cup muffin tin. In actuality, it makes 18 muffins! The jam swirls that touch the pan burn and stick. , making it ahrd to remove the muffins. And 25-28 minutes is insane. At 20 minutes mine were very dark--too dark for my liking. 17 minutes for the next 6 muffins was just right. Flavor is yummy though.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
