Olive oil muffins are very easy to make and they are super delicious and fluffy. They taste different from normal butter muffins. In a mixing bowl, add cake flour and baking powder then give that a little mix and set aside. In another bowl, add sugar and olive oil then using a whisk, mix them for about 2 minutes.

Add 3 medium-sized eggs and whisk them in making sure the eggs are broken and incorporated in the mixture. Alternatively, you can beat the eggs aside and then add them to the mixture. Into the oil mixture, add whipping cream and a teaspoon of vanilla essence. Mix them until the added ingredients are incorporated into the mixture.

Sift the dry ingredients into the wet mixture and mix it in until you have a smooth cake batter with no lumps. Do not overmix the batter, once the cake batter is smooth with no visible lumps, stop mixing. Line a muffin pan with muffin liners then pour in the batter about three-quarters full in each cup.

Once done, add a little sugar on top of each muffin batter. Bake in the centre rack of a 300F/200C preheated oven for 20 minutes. Once baked, wait about 5 minutes before removing the muffins from the pan onto a wire rack to cool down completely. Your olive oil muffins should be fluffy, they are best eaten plain with a cup of tea. Enjoy…


  • 200 g of wheat flour (1 cup and 2/3)
  • 2 teaspoons of baking powder
  • 160 ml of extra virgin olive oil (3/4 cup)
  • 150 g of sugar (3 /4 cup)
  • 3 eggs
  • 60 ml of whipping cream or whipping cream
  • 1 teaspoon of vanilla essence

A little sugar to decorate