-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
-
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)
-
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.
-
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.
-
Allow muffins to cool in pans for 20-25 minutes before turning out. Sprinkle with powdered sugar, if desired.
See what other Food52ers are saying.