Lemon-Raspberry Olive Oil Muffins
- MakesMakes 12 muffins
- Cook Time45 minutes
- Active time plus cooling20 minutes active, plus cooling
- 2
A combination of olive oil and yogurt makes for moist muffins with just the right richness and a hearty, rustic crumb. Cornmeal adds texture as well as earthy sweetness—a perfect complement to the fresh raspberries and raspberry jam folded into the batter. For added crunch and a sparkling exterior, we sprinkle turbinado sugar over the muffins before baking. Turbinado is a less refined sugar with large, golden crystals and notes of molasses. If you can’t find it, simply sprinkle an additional teaspoon of white sugar over each muffin.
Don’t substitute vegetable or another neutral oil for the olive oil. The flavor of the muffins depends on olive oil. Opt for a good quality, fruity extra-virgin olive oil.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.