Olive Oil & Orange Blossom Muffins

Serves 18


  • 1 cup all-purpose flour
  • 1/3 cup semolina flour (can sub all-purpose)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs, room temperature
  • 3/4 cup extra-virgin olive oil
  • 3/4 cup milk (dairy or non-dairy)
  • 3 tablespoons orange or grapefruitĀ juice
  • 1 tablespoon orange zest
  • 1 teaspoon orange blossom water
  • 1 small orange, thinly sliced and quartered, for garnish

  1. Preheat the oven to 350F. Line or grease muffin tins and set aside.
  2. In a large bowl, whisk together the all-purpose flour, semolina flour, salt, baking powder and baking soda. Set aside.
  3. In a separate bowl, lightly beat the eggs. Add the olive oil, milk, juice, zest and orange blossom water and whisk to combine.
  4. Pour the wet ingredients into the dry and mix just until combined; be careful not over mix or muffins will be tough.
  5. DivideĀ the batter into prepared muffin tins, filling each cup about 3/4 full. Top with orange slices, if desired. (You could also sprinkle with slivered almonds.)
  6. Bake for 20-25 minutes until slightly golden, or until a toothpick inserted into the center of a muffin comes out clean. Let cool slightly on a cooling rack before serving.