Olive oil in a muffin? It may sound strange, but the first impression you’ll get from these muffins is the citrus zests and almonds, not the fruity flavor of the olive oil. What the oil contributes is a more delicate, cakey consistency and a moist, rich texture.

　　

Ingredients

makes 12 muffins

　　1 3/4 cups all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　1 cup granulated sugar

　　4 large eggs

　　2 teaspoons grated orange zest

　　2 teaspoons grated lemon zest

　　2 tablespoons balsamic vinegar

　　2 tablespoons whole milk

　　3/4 cup extra-virgin olive oil

　　2/3 cup sliced almonds, toasted (see Note)

　　Confectioners’ sugar, for sifting

　　

Step 1

Preheat the oven to 350°F. Place paper liners in a 12-cup muffin tin.

　　

Step 2

In a medium bowl, stir together the flour, baking powder, and salt. Use an electric mixer to beat the granulated sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk, then gradually beat in the oil. Add the flour mixture and stir by hand just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of a muffin comes out with moist crumbs attached, 20 to 25 minutes. Transfer to a wire rack and cool the muffins in the tin for 10 minutes, then turn the muffins out onto the rack and cool for 5 more minutes. Sift confectioners’ sugar over the muffins and serve.

　　Cooks' Note

　　To toast the almonds, spread them on a baking sheet and bake in a 350°F oven for 6 to 8 minutes, stirring once or twice. Watch carefully to keep them from burning.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.