Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until no clumps remain.
  3. In a separate medium bowl, beat the eggs with the olive oil, milk, lemon juice, lemon zest, and vanilla until the mixture is pale and emulsified.
  4. Pour the wet ingredients into the dry. Gently fold the batter with a spatula until just combined; do not over-mix.
  5. Divide the batter evenly among the 12 cups. Bake for 18–22 minutes, or until a toothpick comes out clean.