Lemon Olive Oil Muffins

By Alexandra Caspero on May 8, 2023

Moist and fruity, these lightly sweetened olive oil muffins are great for breakfast, snacks, or dessert. An easy recipe that’s naturally vegan!

I made these lemon muffins before we left for our Spain trip as a thank you to the sweet couple who are watering our plants while we are gone. I find that it’s a lot easier to beg someone to help you out when there’s food involved.

If you love lemon, then you’re going to love these lemon olive oil muffins. These muffins are exactly what I’ve been craving as of late: bright, sweet flavors. Lightly sweetened and incredibly moist, almost cake-like, with a sprinkle of powdered sugar on top. They work just as easily for breakfast and snacks as they would for an after-dinner treat.

Lemon Olive Oil Muffins! These Vegan Muffins Are Incredibly Moist And Delicious, A Must-Make For Breakfast And Brunch. | Delishknowledge.com

Olive Oil Muffin Ingredient Notes

You’ll want a fruity, extra virgin olive oil for best results. You can use a virgin olive oil or even a more neutral oil, like canola, if you’d like. The olive oil gives these muffins a lot of flavor, so I like using an olive oil that I enjoy the taste of, but it doesn’t need to be expensive.

I love the lemon paired with the olive oil in this muffin recipe, but you can also use another acid if you’d like. Orange juice or grapefruit juice will also work.

Lemon Olive Oil Muffins! These Vegan Muffins Are Incredibly Moist And Delicious, A Must-Make For Breakfast And Brunch. | Delishknowledge.com

How to Make These Olive Oil Muffins

Whisk together the dry ingredients

Whisk together the flour, baking soda, powder, and salt in a large bowl.

Add in the liquid ingredients

Whisk together the wet ingredients, add to the dry ingredients, and fold in to combine together.

Bake and enjoy

Divide into lined muffin tins and bake. Lightly cool and sprinkle with powdered sugar, if desired.

Lemon Olive Oil Muffins! These Vegan Muffins Are Incredibly Moist And Delicious, A Must-Make For Breakfast And Brunch. | Delishknowledge.com

Tips for Success

Be sure to mix the flour and baking soda/powder really well before adding the wet ingredients. The first time I made these, I didn’t sift everything in together, and some bites tasted almost soapy. When I tried it again after sifting and stirring, they came out perfectly.

Lemon Olive Oil Muffins! These Vegan Muffins Are Incredibly Moist And Delicious, A Must-Make For Breakfast And Brunch. | Delishknowledge.com

More Olive Oil Recipes

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Lemon Olive Oil Muffins! These Vegan Muffins Are Incredibly Moist And Delicious, A Must-Make For Breakfast And Brunch. | Delishknowledge.com

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Lemon Olive Oil Muffins! These Vegan Muffins Are Incredibly Moist And Delicious, A Must-Make For Breakfast And Brunch. | Delishknowledge.com

Lemon Olive Oil Muffins

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, brunch, dessert, snack
  • Method: oven
  • Cuisine: American
  • Diet: Vegan

Description

Lemon Olive Oil Muffins! These vegan muffins are incredibly moist and delicious, a must-make for breakfast and brunch.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, brunch, dessert, snack
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, brunch, dessert, snack
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup brown sugar
  • 1/2 cup fruity olive oil
  • 1/2 cup maple syrup
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1/2 teaspoon vanilla extract
  • 3/4 cup water
  • powdered sugar, for serving

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners or spray with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda, powder and salt.
  3. In a separate bowl, whisk together brown sugar, olive oil, maple syrup, lemon juice, zest, vanilla extract, and water.
  4. Slowly pour the sugar and olive oil mixture into the flour mixture and stir until just combined, taking care not to overmix.
  5. Divide the batter into 12 muffin tins and bake for 18-20 minutes, or a toothpick inserted comes out clean.
  6. Cool cupcakes, then remove from pan. Sprinkle with powdered sugar, if desired, and enjoy.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

This post was first published in 2017 and updated in 2024.

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(17 comments) leave a comment

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    1. Elaine buttenfield
      May 29, 2019 AT 2:39 pm

      What is. Fruity olive oil?

      1. Alex
        May 30, 2019 AT 11:10 am

        Just a nice way of saying a good olive oil as you will taste it in the cake.

    2. Ashleigh Fenlon
      January 2, 2019 AT 3:15 pm

      Love these muffins!! I added some shredded zucchini (had it on hand and didn’t want it to go to waste) and they were amazing!! My whole family loved them!!






    3. Irina
      March 22, 2018 AT 2:50 am

      Tell me, please, what volume cup do you use?

    4. Sheerja
      January 20, 2018 AT 10:21 am

      Wonderful recipe! Finally I see a baked recipe with maple syrup that actually looks good! One question though- can I possibly make a cake from the batter rather than muffins? Would that work?

      Thanks so much!

      1. Alex
        January 21, 2018 AT 7:34 pm

        Hi Sheerja, I’m not sure if it would work as a cake. But, if you try it let me know!

    5. Mandie Sims
      October 3, 2017 AT 4:05 pm

      Not only delicious for adults, but my kids, who are normally a bit picky LOVED these! I’m new to your website – happy I found you!






    6. Deryn | Running on Real Food
      July 24, 2017 AT 7:06 pm

      Barcelona? Amazing! Congrats on the pregnancy. These muffins sound so fresh and light! I’m totally craving citrusy desserts lately too, no pregnancy but I’m feelin’ the bright, fresh flavours! I haven’t baked anything in a while…so these have gotta happen this weekend, a perfect addition to brunch I’d say 😉

      1. Alex
        July 25, 2017 AT 8:16 am

        Thanks Deryn! I had a MAJOR lemon craving the first half of my pregnancy and made these muffins so many times, I lost count. Hope you like them 🙂

    7. Rebecca
      May 26, 2017 AT 7:10 am

      these look so good! I somehow missed out on your pregnancy announcement-Congrats!!! and Barcelona is one of my fave cities! Have a great time on the rest of your trip

    8. Kim
      May 25, 2017 AT 11:52 am

      I am so happy to find a vegan recipe without coconut flour or coconut oil! My daughter is vegan but allergic to coconut and I have a hard time finding baking recipes that don’t call for it so thank you!

    9. Vidhya
      May 23, 2017 AT 2:41 pm

      This was too delicious, light and yet so simple to put together!
      Thank you so much for this recipe!!






      1. Alex
        May 23, 2017 AT 2:47 pm

        So glad you liked them! Thanks for the comment!

        1. Vidhya
          July 27, 2017 AT 8:36 am

          Would like to know about shelf life of these wonderful muffins. How many days do you think these muffins would stay good? Iam thinking of making them to take to dear ones. So looking for a shelf life of at least 4-5 days.

          1. Alex
            July 28, 2017 AT 11:01 am

            Hi Vidhya, 4-5 days might be pushing it. I usually think baked goods have a shelf-life of 2-3 days where they are freshest, then they start to dry out.

    10. Jade
      May 20, 2017 AT 8:00 am

      Is it possible to get the nutritional info for these? 100% plan to make them, just want to check how many I can eat in one go 😉

      1. Alex
        May 21, 2017 AT 7:05 pm

        Hi Jade, thanks for the comment! Let me know what you think of them! I don’t recommend calorie counting and therefore don’t have that information, but you are welcome to use sparkrecipes.com or myfitnesspal to calculate it.

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