There are hardly any muffin recipes on the site which is a shame as they are so quick and easy to make. I would not go as far to call them healthy as they can be loaded with sugar but these Apple and Olive Oil Muffins are quite light on the sugar and have some good for the heart extra virgin olive oil added in the mix.

Apple and Olive Oil Breakfast Muffins

I have added vanilla, cinnamon and nutmeg to the batter, all spices that pair so well with apple. Also some orange zest for citrus notes. There seem to be a supply of oranges right through the year these days but you could replace the orange with lemon if you can’t find oranges. The walnut topping adds much needed texture to the muffins and also add to the visual appeal. The addition of the buttermilk and olive oil ensures a moist and tender crumb. All in all pretty delicious.

Apple and Olive Oil Breakfast Muffins

We have only 2 spots left for our first Food Photography Workshop of 2017 that will take place on the 5th of February 2017. All the details can be found here. Do let me know if you would like to join us on this creative and fun day at the most beautiful location in Langebaan. It really is a fantastic opportunity to get more acquainted with your camera and practise your food photography skills without having to worry about cleaning up any mess!

Apple and Olive Oil Breakfast Muffins

**GIVEAWAY** Two subscribers will each receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 3rd of February 2017.

*The giveaway is only open to readers based in South Africa*

Apple and Olive Oil Muffin and an Olive Oil Giveaway


  • 325ml buttermilk
  • 1 egg
  • 75ml Baleia Extra Virgin Olive Oil
  • 50g soft brown sugar, more for sprinkling
  • 1 tsp vanilla extract
  • zest of half an orange
  • 225g brown bread flour
  • 1½ tsp baking powder
  • 1½ tsp bicarb of soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 medium apples, coarsely grated and sprinkled with lemon juice to avoid discolouring
  • 35g walnuts, roughly chopped


  1. Preheat the oven to 200 degrees C and spray or grease a 12 cavity (at least 60ml volume each) muffin pan tray and set aside
  2. Whisk the buttermilk, egg, oil, brown sugar, vanilla, and zest together
  3. In a separate bowl, mix the flour, baking powder, bicarb, spices and salt together
  4. Add the apple to the dry ingredients and mix gently
  5. Add the wet ingredients to the dry ingredients and mix gently until just combined.
  6. Divide the batter equally between all the muffin cavities
  7. Sprinkle the walnuts on top of the batter and sprinkle with some more sugar
  8. Bake for about 25 minutes until a toothpick inserted comes out clean
  9. Leave the muffins to cool in the pan for 10 minutes before turning them out
  10. Eat on the same day
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This recipe first appeared in the Sunday Times Food Weekly.

Click here for more baking with olive oil recipes.

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** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil

I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

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