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Cherry & Almond Olive Oil Muffins

Spring 2021
F202102018.jpg
food and drink

BY: Michelle Lucas Larving

Choose a good-quality extra virgin olive oil you enjoy for the batter, as it will impact the flavour immensely. The cherries should be folded in straight from the freezer to keep them intact without compromising the final colour of the muffins.

CRUMB TOPPING
1/4 cup (60 mL) all-purpose flour
1/4 cup (60 mL) super-fine almond flour
1/4 cup (60 mL) sliced almonds
3 tbsp (45 mL) granulated sugar
2 tbsp (30 mL) extra virgin olive oil

MUFFINS
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) super-fine almond flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) fine sea salt
1 1/4 cups (310 mL) granulated sugar
2/3 cup (150 mL) extra virgin olive oil
1/2 cup (125 mL) whole milk
2 eggs
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
1 1/2 cups (375 mL) frozen pitted cherries

GLAZE
1 cup (250 mL) icing sugar
2 tbsp (30 mL) whole milk

1. Arrange oven rack in centre of oven. Preheat to 350°F (177°C). Line a 12-cup muffin pan with paper liners. Set aside.

2. For the crumb topping, in a small bowl, combine 1/4 cup (60 mL) all-purpose flour with 1/4 cup (60 mL) almond flour, sliced almonds, 3 tbsp (45 mL) granulated sugar and 2 tbsp (30 mL) olive oil. Set aside.

3. For the muffins, in a medium bowl, whisk together 2 cups (500 mL) all-purpose flour, 3/4 cup (175 mL) almond flour, baking powder and salt.

4. In a large bowl, whisk together 1 1/4 cups (310 mL) granulated sugar, 2/3 cup (150 mL) olive oil, milk, eggs, lemon zest, and vanilla and almond extracts. Add flour mixture, whisking until batter is very smooth. Using a spatula, stir in cherries.

5. Scoop batter into prepared pan, ensuring cherries are evenly distributed. Sprinkle crumb topping over top.

6. Bake in the centre of the oven until a tester inserted into the centre of a muffin comes out clean, about 30 minutes. Transfer to a rack and let cool, about 10 minutes. Remove muffins from pan and let cool completely, about 30 minutes more.

7. For the glaze, in a small bowl, stir icing sugar with milk until smooth. Drizzle over cooled muffins.

Makes 12 muffins

F202102018.jpg
food and drink

Cherry & Almond Olive Oil Muffins

Spring 2021

BY: Michelle Lucas Larving

Choose a good-quality extra virgin olive oil you enjoy for the batter, as it will impact the flavour immensely. The cherries should be folded in straight from the freezer to keep them intact without compromising the final colour of the muffins.

CRUMB TOPPING
1/4 cup (60 mL) all-purpose flour
1/4 cup (60 mL) super-fine almond flour
1/4 cup (60 mL) sliced almonds
3 tbsp (45 mL) granulated sugar
2 tbsp (30 mL) extra virgin olive oil

MUFFINS
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) super-fine almond flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) fine sea salt
1 1/4 cups (310 mL) granulated sugar
2/3 cup (150 mL) extra virgin olive oil
1/2 cup (125 mL) whole milk
2 eggs
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
1 1/2 cups (375 mL) frozen pitted cherries

GLAZE
1 cup (250 mL) icing sugar
2 tbsp (30 mL) whole milk

1. Arrange oven rack in centre of oven. Preheat to 350°F (177°C). Line a 12-cup muffin pan with paper liners. Set aside.

2. For the crumb topping, in a small bowl, combine 1/4 cup (60 mL) all-purpose flour with 1/4 cup (60 mL) almond flour, sliced almonds, 3 tbsp (45 mL) granulated sugar and 2 tbsp (30 mL) olive oil. Set aside.

3. For the muffins, in a medium bowl, whisk together 2 cups (500 mL) all-purpose flour, 3/4 cup (175 mL) almond flour, baking powder and salt.

4. In a large bowl, whisk together 1 1/4 cups (310 mL) granulated sugar, 2/3 cup (150 mL) olive oil, milk, eggs, lemon zest, and vanilla and almond extracts. Add flour mixture, whisking until batter is very smooth. Using a spatula, stir in cherries.

5. Scoop batter into prepared pan, ensuring cherries are evenly distributed. Sprinkle crumb topping over top.

6. Bake in the centre of the oven until a tester inserted into the centre of a muffin comes out clean, about 30 minutes. Transfer to a rack and let cool, about 10 minutes. Remove muffins from pan and let cool completely, about 30 minutes more.

7. For the glaze, in a small bowl, stir icing sugar with milk until smooth. Drizzle over cooled muffins.

Makes 12 muffins

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