Author Notes
These muffins are based on David Leibovitz's recipe, who adapted it from the delicious ones served for brunch at Maialino in NYC.
Their recipes call for a mixture of orange juice and Grand Marnier, but I use Marsala, which has a nice affinity with oranges. I also add walnuts, another good partner with Marsala, for a little crunch. Currants are optional, but lend a subtle fruity/winy note. Now that I think of it, the combination of olive oil, citrus, Marsala and currants is sounding a little Sicilian.
I’d happily eat these rich, dense muffins with an espresso as dessert too.
—amysarah
Ingredients
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1 1/3 cups
flour
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1 cup
sugar
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1/2 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1 teaspoon
kosher salt
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3/4 cup
extra virgin olive oil (use a fruity one)
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3/4 cup
whole milk
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2
eggs
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1/3 cup
mixed: half Marsala and half orange juice
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1 teaspoon
freshly grated orange (or lemon) zest
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1/2 cup
chopped walnuts
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1/4 cup
dried currants (optional)
Directions
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Preheat the oven to 350ºF.
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In a large bowl, whisk together the flour, baking powder and soda, salt and sugar. In another bowl, whisk together the olive oil, orange juice/Marsala mixture, milk, eggs and orange zest.
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Pour the wet ingredients into the dry and stir until just combined - don't overmix. Fold in the walnuts and currants. (The batter will be thinner than most muffin batters; it’s okay if a few small lumps remain.)
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Line a muffin pan with paper liners, and evenly distribute the batter so each cup is about ¾ full. Bake for around 35 minutes, or just until a tester in the center comes out clean and the tops are nicely browned. Remove from pan and let cool.
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Good served warm or room temp. (They also freeze well.)
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