Olive Oil Muffins

Makes 12 Muffins

1 cup full-fat yogurt

1 1/3 cup fancy olive oil (I’m talking the $$$ stuff, don’t skimp!)

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 cup granulated sugar

1 ¼ teaspoons kosher salt

1 ½ teaspoons baking powder

½ teaspoon baking soda

Heat the oven to 400°F. Line or grease a 12x cupcake pan.

In a large bowl, whisk together the yogurt, olive oil, and eggs until combined. Add the flour, sugar, salt, baking powder and baking soda and whisk until just combined. Pour the batter into the greased pan and bake for 7 minutes at 400F, turn the temp down to 350 and bake an additional 8-10 minutes, until the tops have puffed, golden brown around the edge and you can toothpick clean. 

I love to eat mine warm, drizzle a little extra olive oil on top, and serve with fresh sliced strawberries or strawberry jam (link!)!

(The batter makes a great loaf, too. Bake at 350F for 50-60 minutes)