Extra-virgin olive oil and Greek yogurt give these muffins their excellent moisture; toasted pine nuts add a wonderful nutty flavor. Slideshow:  Breakfast Muffins 

Sarah Bolla
Sarah Bolla
March 2014

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Credit: © Sarah Bolla

Recipe Summary test

active:
15 mins
total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F and line a 6-cup muffin pan.

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  • In a small frying pan over medium heat, toast the pine nuts until light golden brown and fragrant, about 3 minutes. Set aside.

  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • Combine the sugar, olive oil, eggs, and yogurt in a large mixing bowl. Whisk together until smooth and then add the dry ingredients and pine nuts to the bowl. Gently mix until fully incorporated.

  • Spoon the batter evenly into the prepared paper cup liners. Scatter the tops with a few toasted pine nuts and gently press them into place. Bake for 20 minutes, until a cake tester inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a cooling rack.

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