Rosemary Pear Olive Oil Muffins ~ Muffin Monday

This week’s muffin is yet another recipe you can eat guilt-free. Anuradha decided to give us a recipe for olive oil muffins. I was so excited to see that because the last time I made an olive oil cake the results were magnificent! After making that cake I was immediately a fan of olive oil in baked goods.

Once again, olive oil is the star flavor in these incredibly moist muffins and it’s complimented with both lemon and orange zests. For my variation, I decided to add finely diced pears and minced fresh rosemary. These muffins are a barely sweet muffin brimming with little fruit pieces perfect for any time of day.



Rosemary Pear Olive Oil Muffins Adapted from Giada de Laurentiis

Yields 12 muffins

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs

1 Tablespoon orange zest, finely grated

1 Tablespoon lemon zest, finely grated

2 Tablespoons balsamic vinegar

2 Tablespoons whole milk

3/4 cup extra-virgin olive oil

1 tablespoon finely minced fresh rosemary

1 pear, small dice

– Preheat your oven to 350 degrees. Line a muffin tin with 12 liners.

– In a medium bowl, blend together the flour, baking powder and salt.

– In a large bowl, using an electric mixer, blend together the sugar and eggs until pale and fluffy.

– Beat in the vinegar and milk then gradually beat in the olive oil.

– Add the flour mixture and stir just until combined.

– Stir in the rosemary and diced pears.

– Fill each muffin liner until almost full.

– Bake for 20-25 minutes or until a tester comes out with moist crumbs attached. Transfer to a wire rack to cool.

– Enjoy!

At the end of your post could you please add a line: Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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20 Responses to Rosemary Pear Olive Oil Muffins ~ Muffin Monday

  1. Baker Street says:

    Rosemary and pear is another excellent combination! Your muffins look gorgeous! I love those cute green liners you used!

  2. Maya says:

    We had the same idea with the herbs, except mine was basil. I love your combination of pear and rosemary, and can’t wait to give your version a try!

  3. Wow, sounds like it’s perfect for fall with the rosemary & pear. Will have to try this variation soon! The muffins look so moist.

  4. Anita Menon says:

    Simple and elegant. Cute green liners. Loved baking with you this week.

  5. I love the chunky pear idea. I’m going to post this on my site!

  6. Kristen says:

    Love the addition of pear and rosemary. I love pear and wish I could try these 🙂

  7. Barbie says:

    Wow, I admire you for taking the muffin up a notch higher. At first, I was scared to bake with olive oil, but trusted Giada’s recipe. Heheh. I love rosemary in grilled stuff, now I’m curious how it actually tastes in muffins.

    Looking at them though, I think they’re awesome! 😉

  8. Diced pears and minced fresh rosemary?! Fantastic!! Must have tasted great…what a lovely flavour combination. Happy Muffin Monday 🙂

  9. What a great combination! I bet they were delicious! Though I admit, I would have been afraid to put rosemary in something sweet. 😉

  10. I love this combination! And of course I love all of Giada’s recipes.

  11. Pingback: Top 11 of 2011… A Look Back As We Move Forward | FoodBabbles

  12. Pingback: Honey Citrus Olive Oil Muffins with Toasted Almonds | FoodBabbles

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