Bourbon Old Fashioned Olive Oil Muffins

May  6, 2019
0 Ratings
Photo by Katey501
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Makes 24 muffins
Author Notes

Adpated from the much-loved Maialino's Olive Oil Cake. The sugar has been cut from 1 3/4 to 1 1/2 cups. The Grand Marnier has been swapped out for bourbon and muddled bitters, giving these muffins a hint of an Old Fashioned, leaving the rich interior intact. Muffin-sized makes them easy to share and allows you to indulge without guilt. —Katey501

What You'll Need
  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 sugar cubes
  • 8 dashes Angostura Bitters
  • 3 eggs, large
  • 1 1/3 cups olive oil
  • 1 1/4 cups milk
  • 1 tablespoon grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup bourbon
  • Powdered sugar for dusting, optional
  1. Pre-heat oven to 375 degrees. With a mortar and pestle, muddle 8 dashes of bitters with 2 sugar cubes. In a large bowl, add sugar cubes, flour, sugar, baking soda, salt, and baking powder. Mix well and set aside.
  2. In a medium bowl, add olive oil, milk, bourbon, orange juice, orange zest, and eggs. Whisk well to make sure all ingredients are thoroughly mixed together. Line two 12-muffins tins with paper liners or grease and flour pans. (Non-stick cooking spray with flour works well too)
  3. Gradually add wet ingredients to dry, mixing batter with a wooden spoon. Once all wet and dry ingredients are well-mixed, spoon batter into each muffin well to 2/3 full.
  4. Bake for 30-35 minutes. Start checking at 30 minutes. The tops may not crack like a cake will, but do check for the tops turning golden to light golden brown. Also check for doneness by inserting a toothpick or cake tester into centers of each. It will come out clean if done.
  5. Allow muffins to cool in pans for 20-25 minutes before turning out. Sprinkle with powdered sugar, if desired.

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