Moist Orange Muffins (With Olive oil)

Moist Orange muffins infused with olive oil for extra flavor tender texture.

Course Breakfast

Keyword Orange Muffins

Prep Time 25

Cook Time 17

Servings Muffins

Place the sugar in a large bowl, then use a fork to rub the orange zest into the sugar until you have an orange mixture with a citrus aroma.
Measure the oil in a heat proof cup, then warm it in the mixrowave for 30 seconds.
Pour the olive oil over the orange/sugar mixture and mix. Set aside for five minutes.
Mix in the sour cream, vanilla extra, eggs, and egg yolks and mix until smooth. Set a side for 10-15 minutes (optional).
MIx the flour, baking powder and baking soda in a bowl, then add it to the wet mixture and stir just until you no longer notice any dry flour. Lumps are ok! Do not over mix.
For a bakery style muffins: refrigerate the batter for 1-2 hours.
Preheat your oven to 375F, and line a muffin pan with 10 muffins liners, or six large muffin lines.
Fill each liner with the muffin batter all the way to the top.
Sprinkle the top of each muffin with 1 teaspoon of Turbinado sugar.
Bake for 5 minutes, then reduece the oven temperature to 350F and bake for additional 15-20 minutes. Time depends on the size of the muffins.
The muffins are ready when they are puffed, and a toothpick comes out from the center of the muffin with a few dry crumbs.
Remove from the oven and set aside to cool for at least 30 minutes. The muffins are best in the first 24 hours and when completely cool.

This recipe yields 10 regular size muffins, or 6 large bakery style muffins.
Store at room temperature in an airtight container, or a bag for up to 48 hours.
Freeze leftovers for up to three weeks: make sure to tightly wrap them with plastic bag then place in a freezer bag.
Use unbleached all purpose flour for best texture. If you only have bleached flour, increase the sour cream amount to 1 cup.