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Prep time
20 minutes
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Cook time
24 minutes
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Makes
48-60 mini muffins
Author Notes
For a Mother's Day tea party with toddlers in attendance, I adapted Maialino's Olive Oil cake, substituting additional orange juice for the original's Grand Marnier, adding slice almonds for texture, and baking the recipe into bite size muffins. —Bebe Leung
Ingredients
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2 cups
flour
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1 3/4 cups
sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 cup
olive oil
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1 1/4 cups
whole milk
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3
large eggs
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2 tablespoons
or zest from large one orange
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3/4 cup
freshly squeezed orange juice
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3/4 cup
sliced almonds
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1 tablespoon
powdered sugar, for topping
Directions
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Preheat oven to 350 degrees.
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Line a 2/3 cookie sheet pan with foil and lay silicone mini muffin molds on top.
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Whisk dry ingredients together in a large bowl.
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Whisk wet ingredients including orange zest together in a second bowl or mixing bowl with spout.
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Pour 1/3 of the dry ingredients into the bowl with the wet ingredients. Whisk gently until blended. Add additional dry ingredients 1/3 at a time and whisk.
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Use the mixing bowl with spout to evenly divide the batter. Fill each silicone cup about 5/6 of the way full.
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Bake mini muffins for 24 minutes or until a toothpick comes out clean when removed from the center of a muffin.
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Let cool. Pop muffins out and dust with powdered sugar.
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