Skip to content

Olive Oil Muffin Recipe

This past Easter, I had brunch with my family in New York at Maialino. I think we are all on the same wavelength about brunch (and about facing other people early in the morning) because we sat down at the civilized hour of 2pm.

After we all ordered what we wanted and we also added a basket of pastries for us to share. Before the waiter walked away, someone said, “Let’s get an olive oil muffin, too.”

Olive Oil Muffin Recipe

Ripping into that muffin and taking bites of it, we each stopped what we were doing and said, “Wow, that’s good!” If I had been by myself (and paying), I probably would have ordered another one. But instead, I kept my mouth shut and finished brunch along with everyone else.

Olive Oil Muffin Recipe

But I had those muffins in my head (just like I can’t get the music from Hamilton out of my head, which I also saw when I was in New York – a friend of mine told me she had to stop listening to the soundtrack because she couldn’t get anything else done in her life either) and when I got home, I found the restaurant’s recipe for Olive Oil Cake on Food52. The recipe made a 9-inch (23cm) cake and I decided to adapt it to muffins. I retooled the quantities of ingredients, reducing some and increasing others, scaling them down to fit nicely into eight muffin cups.

Olive Oil for Muffins

A couple of notes: The quality of the olive oil is important to these muffins. An inside source told me the pastry chef at the restaurant uses a Barbera olive oil, while I’ve heard other say the olive oil they use is from Liguria. Hmmmm…. So I’d recommend using a fruity, full-flavored oil olive that’s available to you.

Another important player in these muffins is the Grand Marnier. The liqueur adds a dynamic, slightly bitter orange flavor to the cake that contrasts nicely with the olive oil.

Olive Oil Muffin Recipe

Olive Oil Muffins

Recipe adapted from Olive Oil Cake at Food52 by Rachel Binder and Gerri Sarnataro from Maialino restaurant
The Grand Marnier plays a big role in the flavor of these muffins. If you don’t want to use alcohol, you could try the muffins with orange juice with a spoonful of orange extract added but they won’t have the same dynamic flavor the originals have. (I haven’t tried it personally, so if you do, let us know in the comments what you did and how it worked out.) One reader in the comments mentioned she’d added some orange marmalade (which is made with bitter oranges) which got me thinking that maybe you could swap out the 1/3 cup orange juice/Grand Marnier with 1/3 cup of orange marmalade, chopped fine if it has large shreds of orange peel in it.You could add a few drops of vanilla or almond extract to the batter if you wish, either way, although my French taster said not to touch them or do anything else – that they were perfect.The muffin cups I used are called mini-Panettone molds and can be found in some cookware shops and
. They were 2 1/2 x 1 3/4-inches. (About 6 x 4.5cm.) You could use other size muffin cups and fill them about 2/3rds to 3/4s full.
Course Snack
  • 1 1/3 cups (185g) flour
  • 1 cup (200g) sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder, preferably aluminum-free
  • 1/4 teaspoon baking soda
  • 3/4 cup (180ml) fruity extra-virgin olive oil
  • 3/4 cup (180ml) whole or lowfat milk
  • 2 large eggs, at room temperature
  • 1 teaspoon freshly grated orange zest
  • 1/3 cup (80ml) mixed: half fresh orange juice, half Grand Marnier
  • Preheat the oven to 350ºF (180ºC). Set eight paper mini-Panettone or free-standing muffin cups on a baking sheet. (Or set regular muffin cup liners in a muffin tin with eight indentations.)
  • In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice/Grand Marnier mixture.
  • Make a well in the center of the dry ingredients and pour in the olive oil mixture. Stir the ingredients together with a flexible spatula until they are just combined but do not overmix. There may be some minor lumps in the batter, which are fine. (Overmixing will cause the muffins to be tough.)
  • Fill the muffin molds 2/3rds to 3/4s full of batter and bake until they just feel set in the center and the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.


Storage: The muffins can be baked two or three days ahead and kept at room temperature in an airtight container. Although they will lose their crusty top the flavor will be more pronounced the next day as the crumb gets saturated with the olive oil and Grand Marnier flavors. They can also be frozen for up to two months.


    • debbie in toronto

    how did you get tickets to Hamilton you lucky duck??

      • Tim

      That was the same question going through my mind after reading this post…

      • David
      David Lebovitz

      I bought mine back in the fall, when there were some “non-resale” tickets available.

    • Franko

    what about using a small amount of orange bitters in the orange juice, instead of the Grand Marnier?

      • David
      David Lebovitz

      The Grand Marnier provides a nice, sharp wallop of bitter orange flavor. A few drops of orange bitters (the kind you use for cocktails) would get lost in the finished muffins.

        • Tommy

        What about using King Arthur Flours fiord DI sicilia? Thanks for the recipe, I LOVE Macevoy’s unfiltered new olive oil from Sonoma. It’s the Best and very flavorful.

        • Franko

        i was thinking *more* than a few drops, honestly. enough to bring the flavor you require, you know? (a tablespoon? more? less?)

    • Alexandra

    Can’t wait to try this recipe. I have an olive oil cake recipe that I turn to again and again because it’s always such a hit…these muffins seem to be in the same league. Thank you.

      • Tommy

      Share your recipe?

        • Jim

        Here’s one”

        Chocolate-Olive Oil Cake
        from Nopa (San Francisco)
        Wine & Spirits, December 2006

        ½ cup unsweetened Dutch-processed cocoa
        ½ cup boiling water
        1 teaspoon vanilla extract
        ½ teaspoon almond extract
        1 cupcake flour
        ¼ teaspoon baking soda
        3 large eggs and 1 egg yolk, room temperature
        2/3 cup light olive oil
        1 ½ cup granulated sugar
        ½ cup chopped almonds

        Preheat oven to 350°F. Butter and flour a nine-inch cake pan and line with parchment.

        In a bowl, mix the cocoa and water together until smooth and glossy. Stir in the vanilla and almond extracts. Set aside to cool.

        Sift together the flour and baking soda. In a separate bowl, whip the eggs and yolk together until light. Slowly add the sugar and continue mixing until lemon-colored. Gradually add the cocoa mixture and then the oil, scrapping down the sides of the bowl. Gradually mix in dry ingredients until just combined. Pour the batter into prepared cake pan and bake for about 55 minutes, or until a toothpick comes out almost clean. Let cool and remove from pan.

        Serve with a lightly chilled Vin de Bugey Cerdon.

          • Nina

          thank you for taking the time out to write up this recipe. Going to try it out soon. Nina (UK)

    • trish


    I get so much delight from reading your blog but then get frustrated on trying to print a recipe. Copy/paste does not work, ctrP never works. Why can’t I print your recipes?

    I would love to make it happen but it’d be weeks and weeks of work for me to go back and reformat all my blog posts/recipes. More here. -dl

      • Larry Sims

      Actually, I just printed this recipe – I selected just the text, and then told the computer to print it. I always have to adjust the view and usually it requires two sheets of paper, but I put it on both sides of one sheet so it doesn’t get separated. You can also select it and “save as” if you want to massage it more.

      • Deb G.

      I’ve been using an app from print that works pretty well. It allows you to delete whatever you don’t want to print from a website page. Love the blog, David! Very inspiring.

      • Lillie

      You can do a screen grab if you have a mac (command, shift, 4) then click and drag the little icon that looks like a target over the area you want to print. Then print the image from your desktop.

      • Lillie

      you can do a screen grab if you have a mac (command shift 4) and then click and drag the little target icon over what you want to copy. Then print from your desktop.

      • Gavrielle

      Copy/paste crashes my Word, but it’s fine in a text editor like Notepad.

      • anniem

      I too just select the text, right click and hit print. Sometimes it doesn’t work so then copy and paste into an email to yourself. I am not very techy so it can’t be hard if I can do it.

        • Fred

        I can’t copy & paste into Word either. However, I can highlight the recipe, right click on Copy, then paste it into the text of an email. Without even sending the email, I copy that text and paste it onto a new Word page. It becomes an entirely manageable Word doc (i.e. change fonts, etc.)

      • Lillie

      You can do a screen capture and print from that if you’re using a Mac. Command shift 4 then click and drag the target icon over the image you want to capture.

      • Bebe

      Copy the url of David’s article; then paste it into the address line here:

      The entire article will come up. Follow directions to edit out anything you don’t need to print. And photos can be omitted or deleted as well.

      So simple.

        • TonyB_PDX

        Thank you for that tip!

      • rlaurin

      Select it and paste it to a word document, then edit as you like r font size, etc. File in your recipes and/or print.

    • Barbara

    AAAARRRRGGGHHHHH!!! I’ve been jonesing for Hamilton for months now. So so jealous! Every day, I find myself saying things like “it’s quiet uptown” …… you lucky duck, David.

    • Taste of France

    As much as I love olive oil and use it all the time and even have an olive tree, I don’t think my reaction to “let’s get an olive oil muffin” would have been “yes.” So thanks for opening my eyes. I’ll have to try this. I just made a batch of beet muffins (savory), and they are good! Muffins are such a convenient size.
    And: Hamilton!!!!!!!

    • Erica C. Barnett

    I don’t cook with alcohol – can you suggest ANY substitute for the Grand Marnier? Thanks!

    • Rolando Beramendi

    Carissimo David… did you find or can you say there is a difference in flavor if you use one kind of olive oil or another?
    You have the most incredible palate, so can you “Taste the Difference”?

    • Nadia@maisontravers

    Sounds interesting. I must admit that I have never tried olive oil muffin but have made a delicious olive oil polenta cake. Will try these.
    I just made the lightest, fluffiest scones ever. Yum!

    • becky

    David, we are on the same page for once! I make this cake once a week since my husband eats it for breakfast every morning. I have successfully made it with all OJ, if the OJ is full flavored, and I have also made it with several different kinds of emulsions with different flavored juices. My favorite change-up is butter-vanilla emulsion or sweet dough emulsion. It makes the cake taste more like a coffee cake. I also use California Olive Ranch olive oil, and I think it lends itself nicely to this recipe. I have thought of making muffins, but never got around to it. I’ll have to try this, and thanks!

    • Christina Imm

    Can buttermilk be substituted for the milk? Thanks so much for your books and blog!

      • Jim

      I did it with buttermilk today and it worked fine. Also cut the olive oil to 1/2 a cup and it was fine.

    • Edie

    I have been making the cake version of this from food52 since I discovered it about a year ago. It is to die for. It is my most asked for recipe. The muffins are a great idea!

    • Vicki

    This looks like a winner.
    I get to see Hamilton in a few weeks! I wake up hearing the songs in my head, can’t wait!!

    • italiangirlcooks

    Love baking with olive oil (Gran Marnier, too!)…chocolate olive oil cake (w/almond flour) is wonderful. These look fabulous, will definitely make muffins now.

      • Alene

      Is your almond flour recipe gluten free? Tx!

    • Allyson

    That’s always the best sort of discovery, trying something you weren’t particularly interested in and then finding it so fantastic you have to recreate it. I can’t wait to try this at home.

    • Lydia

    After you posted your Instagram photo of brunch and mentioned the olive oil muffin was especially good, I too found the Food 52 recipe. I made it in the quantities as written and yielded 20 regular size muffins. Only change was I used all juice, as I had no liqueur. It tasted pretty great to me! I had to give most of them away, because I couldn’t stop eating them. PS I loooove Hamilton.

    • steve jenkins

    david, i want you to understand that if an olive oil container does not proclaim that it is ‘early-harvest’ or ‘novello’, and preferably ‘monocultivar’ it is not worthy of you; and further, that the descriptor ‘fruity’ suggests that the oil is from ripe olives, i.e. a late-harvest oil. late-harvest olive oil is not good for you. moreover it lays upon food, even a muffin, like a side of lox. the perfect olive oil, upon one’s palate, and henceforth sliding down the back of your throat, should make you cough. if it does not, it is not worthy of you except as a skin or scalp emollient. the perfect olive oil, from any grove’s mill, anywhere should be pungent, spicy and peppery. these are the polyphenols that are bitter, but that bring out, amplify the fragrances and subsequently perceived flavors in food. olive oil is not a food; it is not supposed to be nuance-y like wine. it is a condiment, an alchemical fat.
    olives that have lost their green color have also lost their reason for being — the high polyphenol count which drops like a rock as soon as the olive loses that viridity. like. a. rock.
    not to mention it’s the polyphenols that let you live forever with great health.

      • Bebe

      Do tell us about how you came to be an olive oil expert…

    • Pat

    I have made this cake dozens of times, always with only orange juice, no Grand Marnier, adding a few drops of orange oil and some zest including a bit of pith, when I was baking at a residential facility for teenagers with mental illness. I also subbed the sugar with coconut sugar (not allowed to use cane sugar) and the whole milk with whatever nut milk I had that day (no animal dairy as well). It was huge hit and easily the most requested dessert by both residents and staff. It may seem far away from the original but I’ve made that as well and with all my substitutions they are really quite similar. I also made this cake dairy- and gluten-free for a party, in three round layers with a vegan orange icing and it was outstanding. I guess it is difficult to mess this cake up. I always made sure to use good olive oil.

    • Lillie

    Mina Stone has a similar recipe in her Cooking for Artists cookbook, but she adds cinnamon and cloves and also sifts powdered sugar on top. I wasn’t crazy about the cinnamon and cloves addition since it reminded me of the ubiquitous spice cake we ate growing up. Maybe I should try making it with a fruitier olive oil too. Even so, her cookbook is one of my favorites. She says that her olive oil cake is the reason why her friends are friends with her and why new people start to like her :) I’ll have to try your recipe — it looks really good.

    • Sunny

    I’m obsessed with olive oil cakes and have been making the Food52 recipe regularly with only orange juice (though it’s the cara cara fresh squeezed OJ from Monterey Market). This cake is insanely popular. Eager to try in muffin form!

    • James

    I used this recipe this morning and the muffins came out excellent! I used Gaea Sitia Extra Virgin Olive Oil and I think this oil really brought out some good flavors. The label says green and fruity so thought it would be a good fit for this recipe (I was right!) thanks for the recipe!

    • Janet

    If I bought those molds you mentioned, what else could I use them for…outside of pannetone, of course…

    • Deborah

    I’m a little afraid to even suggest this, but what about orange blossom water instead of the Grand M? I bought a bottle and haven’t used it yet and I’m looking for an excuse! :)
    I’ll give it a go and let you know.

    • David
    David Lebovitz

    Rolando: The oil they used in their cake was lovely and made the cake so memorable. So I do think the type of oil matters : )

    steve: The term ‘fruity’ is used to describe olive oil by a number of reputable sources, including Zingerman’s, Nancy Harmon Jenkins, and Mary Simeti-Taylor, who I buy a lot of oil from. It seems to be common, although I’m not an expert on olive oil so I yield to you and other experts.

    Janet: Brownies, small cakes, muffins, and even individual bread puddings!

    Lynda: I thought that 20 (or so) cupcakes was a lot for people so scaled the recipe down, but thanks for chiming in and letting me know how many the larger recipe makes : )

    Erica: I suggested just about the recipe, in the headnote, that you could use all orange juice. A number of other commenters said they do that and enjoy it. I do like the jolt of flavor Grand Marnier gives the cakes but for those avoiding alcohol, that’s one way to go.

    • lisa | Garlic +Zest

    Too funny — I just made muffins today! Not olive oil, but a meyer lemon-poppyseed. I’ve had olive oil cake before, but never in a muffin form and it sounds like my kind of bad-habit! Will give this a go. BTW – dying to get to NY to see Hamilton!

    • Audrey

    David I am sure all your loyal fans would be quite happy to just have the print facility on your new recipes and leave the old ones as they are.

    • Chris Serbia

    I just made these this afternoon. I used a blood orange olive oil and a touch of vanilla but otherwise followed the recipe down to the paper molds. They turned out delicious!! It’s a keeper!!

    • Deborah

    For those who want to print recipes, I found it helpful to paste/ copy the whole post or just the recipe part onto a Word Doc. and then I can insert my own comments about how things went, underline things or embolden them with a bright color to remember next time–I’m sure I’ll boldly highlight DON’T EVER TRY ORANGE BLOSSOM WATER AGAIN when I try it in these muffins :)

    • Geoffrey


    Here in France what do you use as a replacement for baking powder and baking soda? I have used Laveure for baking powder, but not sure for the “soda”.


      • Linda

      Baking powder is “levure chimique” or “poudre à lever” and baking soda is “biocarbonate de soude”.

      It’s normally next to the salt :)

    • Hannah Hossack-Lodge (Domestic Gothess)

    I have used olive oil in cakes before but never in muffins, though seeing as most muffin recipes are made with oil anyway I don’t know why I haven’t. These sound delicious and I have a dusty bottle of cointreau and some nice olive oil just waiting to be used…

    • victor @

    These are adorable! I’ve never used mini pannetone molds. Definitely will give this recipe a try.

    • Kristie Jones

    These were delightful David! Thanks so much for sharing this recipe. I want to try this with Lemoncello.

    • Jina

    Hi, These were so easy and fulfilling. I’m writing in from India, where coming by fancy olive oil is not that easy. I couldn’t even go scout around for olive oil because I wanted to make these TODAY- it was my sanity break from a long day of working at home. Believe it or not, I used plain old vegetable oil and since I didn’t have orange zest either, I halved the sugar and put in a tablespoon of orange marmalade/preserve instead. Super-yum!

      • David
      David Lebovitz

      That’s a great idea to add orange marmalade to add the bitter orange flavor to these, especially if you are using vegetable oil rather than olive oil. Thanks for reporting back and happy they were a hit!

    • Liz

    Thank you so much for scaling down the original recipe. I’ve made the cake several times and is one of my all time favorites… up there with the walnut olive oil cake via Bon Appetit Desserts

      • David
      David Lebovitz

      A few years ago I was a sent a great cook book of cupcake recipes, but all the recipes made 24 cupcakes (!) I like cupcakes, but didn’t think that many people have the pans for make 24 cupcakes, and twenty-four cupcakes is a lot to have on hand for most of us. (Especially those of us that like to snack around our kitchens all day…) So I reworked the original recipe down, but also tweaked quantities for flavors and textures, so the end result would be a perfect mini version.

    • Maria Boscana

    Original and decadent.

    • Ellen N.

    Hi David,

    Thank you so much for your wonderful blog. I’ve found many of my favorite recipes here.

    Thankfully I had all the ingredients for these muffins on hand as I wanted some as soon as I saw the post. They are so good. I really like how they are tender, have a crunchy top and have lovely flavors that play well in the sandbox together. I used the good olive oil per your suggestion and I’m glad I did. I can definitely taste it.

    • leslie green

    I ate at Maialino a few years ago with my sister. We loved it. Can’t wait to try the muffins.

    • Candace

    I am eating one of these muffins as I type. Delicious! My baking soda had aluminum, and I had only Cointreau (not Grand Marnier), and other than that, I followed the recipe exactly. Perfectly moist and not too sweet. Thank you so much for this blog and My Paris Kitchen!

    • Kate in San Francisco

    I made these this morning – with a couple of modifications due to missing ingredients – and I LOVE them. Will definitely have to make them your way next time! Still, they came out great. I halved the recipe which made six standard American 2″x1.75″ baking cups. I didn’t have an orange on-hand so subbed a pink grapefruit for the zest and juice. Definitely included the Grand Marnier (my favorite!) as called for. I also added 1/2 tsp of minced fresh rosemary (just because I had some) and had to sub 2% milk for the whole. Finally, used a 60/40 combo of white spelt and whole spelt flour. Busted out the “good” $25/bottle olive oil for this and did not regret it. These are amazing and I have already added them to my recipe “keepers” binder. The crunchy top on them is everything. I’m going to eat another one now. Thank you!

    • Linda

    Hmmm…my question wasn’t published….because it was off topic….?!

    I was just wondering whether Nigella’s granola is still The Best for you….or has that been usurped by your peanut butter and chocolate? Or have you discovered/come up with another one and *gasp* not shared?


      • David
      David Lebovitz

      Not sure where your previous comment went but I’ve been making the Clumpy Granola recipe from the Seven Spoons cookbook. I featured another recipe from the book – Pickled Strawberry Preserves, and recommend it highly!

        • Linda Zuo

        Thank you, David. I really appreciate it ^^

    • Claudia

    Hello. My English is not so special, I learn it yet :-)
    This is a really great recipe with olive oil, which we’ll bake for common to all cases in the English study group. Greetings from Germany – Claudia

    • Prunella

    These are absolutely spectacular and work great with a gluten free flour.

    • Mary P

    Advice for lactose intolerant people – unsweetened almond milk works great. Just made the muffins and loved them!

    • Venicegrl

    I made these muffins yesterday with kefir-fermented orange juice and a drop of orange extract. They were delicious!! Thank you for sharing these recipes. Please visit us in SoCal.

    • Chape Whitman

    Love the blog . Bought a steel pizza stone , wicked nice . Desperate to find a recipe for Coconut and Lime Snow , a show stopping frozen dessert I had at Freycinet Lodge in Tasmania . Any help or suggestions greatly appreciated . I have a photo , but that’s all .

    • Rochelle

    I always look at another characteristic of olive oil that so far nobody has mentioned! That is the acidity. There should be a statement on the labels informing us about how acidic the oil is, and that can range from over 2% down to a low of 0.3%. The average EVOO is around 0.8. I always use an EVOO of no higher than 0.5% for baking cakes and other baked goods.

    • Alexandra

    I tried your olive oil muffin recipe today, and it is superb! They smelled so delicious that my husband couldn’t wait to let them cool…he snagged one right away and ate it promptly. Loved it, thank you David for sharing this recipe!

    • Ttrockwood

    Those olive oil muffins at Maialino are sooo good! Great choice for easter brunch (or any brunch!), i hope you had the cacio e pepe eggs. There’s usually an olive oil cake on the dessert menu as well, similar to the muffin but not quite the same.

    I’ve made the muffins from food 52 several times and actually swapped in lemoncello once for the grand marnier and really liked that version too.

      • SC

      Thank you! Was wondering that. Did u also add lemon zest then?

    • Francine Hughes

    For those having trouble printing recipes, I do not, but I usually download as PDF to my desktop. Or just send recipes to my Gmail account where I set up a recipe folder. When I visit people I always have easy access to my recipes. I keep a folder on my desktop and keep all my online finds there and periodically mail that folder to Gmail for safe keeping and access from anywhere.

    • Alexandra

    Looking at these photos I was sure these were olive oil cornmeal muffins but turns out I was wrong. The crunch of coarse cornmeal may go nicely with that fruity olive oil flavor :)

    • yannka

    Had to try these as soon as I read this post. The olive oil-grand marnier combo is marvellous. However, is the batter supposed to be soo runny?? Also, following the direction of not overfilling the pans, the recipe yielded 24 muffins for me instead of 8 – my muffin pans are on the smaller side, but still… Filling so many muffin pans with the runny batter was quite a mess, and the baking time didn’t work at all as they were probably much smaller than yours. I had to pull them out after 20 minutes to prevent them from drying out, and they didn’t have a chance to develop the crunchy tops. I was puzzled as your recipes had never ever failed me before, and I double checked all the ingredients. Any idea where I may have gone wrong?
    I really love the flavour though, perhaps next time I’ll try a cake or a loaf as it should be much less messy.

      • David
      David Lebovitz

      The batter is runny and I poured into into a measuring cup with a spout to fill the molds. Am not sure why you got 3x the amount from 1 1/3 c/185g flour. I adapted this recipe, cutting the ingredients down by about one-third and I respected approximately the same proportions.

      If you have a photo you can post somewhere of the muffins in their cups, and put the link here, I’d like to see what size the cups you had were (which would affect the baking time), as well as the consistency of the finished muffins. Another reader posted her results on Instagram and they looked & came out like mine.

        • yannka

        Sorry, I don`t have a photo…the crumb looked similar, the crust was not so perfect probably due to the shorter baking time. It also looked a bit more uniform than yours…I may have overmixed the batter, hoping it would become less runny:) My muffin pans are about 1/3 cup when filled to the rim (which these weren`t) – I usually end up with 2-4 more more muffins when using standard 12-muffin recipes.
        I was thinking of getting bigger pans though, so this recipe might be just the tipping point. I love how no-frill and elegant these muffins are.

    • Susan Hill

    I love how a good basic recipe can stand up to a variety of modifications! This is what cooks do.

    • Bleecker

    Made a half batch this morning. I didn’t have any Grand Marnier so I subbed in Triple Sec. This recipe is a keeper! Thanks

    • Flora

    I’ve found mini panettone paper cases in the UK at a reasonable price. At they have “Panettone ‘Panettoncino’ Cases, 60g or 60mm”. Looking forward to their delivery so I can try out this recipe.

    • Deborah Witalis

    Dear David,

    Wow. I just made these and they are incredible. We have a restaurant in Oakland (Dopo) that imports olive oil from Sicily once a year and that went into these babies….worth every drop. These seem like they would be the perfect food gift on Mother’s Day for anyone who loves muffins and has been a nurturing influence in ones life. Thank you!

    Best Regards, Deborah Witalis

    • Lill

    I made these in regular muffins cups the states that I got here in the states and it made sixteen muffins. I filled them almost to the top — delicious though.

    • Robin

    These were loved by all in my family…amazing flavor, incredible crumb texture, and topped off with a perfect crisp-chewy crust. I used a standard muffin tin and the recipe yielded 14 muffins. Will definitely make these again!

    • Monica

    Hi David, thank you so much for this recipe. I remember seeing the cake recipe on Food52 and while interested, it was just too much cake my needs. Your recipe was just what I was looking for (you tend to deliver like that a lot). So I madethese a few days ago and wow, my husband and I were just surprised by how good they were! You just keep saying “they’re so good!” over and over. :) Thank you!

    • SC

    David, I will definitely be making these in muffin form asap but was wondering if u thought I could double the recipe with no probs. I need to make for an Italian themed baby shower. Also, if u think I could double to make in a 9 inch cake. Of course I could bake the Food 52 version but I tend to trust your adjustments. :()

      • David
      David Lebovitz

      I didn’t try baking this (using my proportions) in a larger size cake but I’m sure you can. You may wish to refer to the recipe on Food52; if you check the comments there, it’s likely people left feedback how their larger version came out, too.

        • SC

        MERCI. <3

    • Bites for foodies

    These look divine! I love the tall shape too. I LOVE olive oil…I lived in Italy for four years and quickly learned that olive oil MUST be drizzled on everything. I’m surprised I’ve never heard of these. Side note: I might be biased because I lived in Sardinia, but San Giuliano from Alghero is THE best extra virgin olive oil! You must try it ;-)

    • Sylvie

    Thank you so much for the olive oil muffin recipe. I made them for a Mother’s Day brunch and they were a big hit. I am not known for my baking so I appreciate any recipe that makes me look good!

    • Sharon

    Made these the day after your post – they were delightful. I may increase the orange zest a little bit next time. They lasted several days, as well.

    For a sweet treat, they are practically guilt-free. Thank you for sharing.

    • Amy

    I just made these and used the extra batter to fill a Madeleine pan….talk about happy accident!

      • Deborah W.

      Amy, This is a GREAT idea, thank you for sharing. I’m envisioning an all madeline cookie plate for company with several contrasting flavors…..

      Best Regards, Deborah W.


Get David's newsletter sent right to your Inbox!


Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...