I have a deep-seated love of mixing, matching, and making mad science of much-loved, classic, rugged recipes. Such were the instructions for Food52's 'Recipe Off-Roading' series, and Maialino's Olive Oil cake was my muse. My biggest changes were the size and shape, from cake to muffin (single-serve is preferred in my house), and the elimination of the Grand Marnier (we're dry, here). The first take features a base-flavor change with infused the olive oil and fruit compote; the second swaps some of the AP Flour for buckwheat, changing the texture and rise, and adding a surprisingly lovely syrupy note; and lastly, the third involves chocolate and sea salt, because you can never go wrong with those two.
There are other tweaks to ingredient amounts that I made to change the texture (i.e. more flour, as I found the variations added too much moisture and sogginess) and flavor (the additions of fruit and/or chocolate added too much sweetness with the original amount of sugar) —Jr0717