I dreamt these muffins up and after thinking about them non-stop for a 1 week span, I finally took myself to the kitchen and made them.
They are even more perfect then I imagined.
After last weeks foccacia re-visit, I got stuck on the rosemary, grape, olive oil combination. It truly is a magical threesome and I've basically done nothing but try and figure out how how I can incorporate that pairing into just about everything I cook (Sausssage with grapes? Oatmeal with olive oil and rosemary? This is how my brain works.) But no matter what I thought about, I kept returning to the idea of a muffin since I loved the idea of a breakfast pastry encompassing both sweet and savory flavors. This muffin is tender and moist with the most amazing earthy flavor from the rosemary infused oil. The grapes create pockets of tartness and the oat topping provides a lovely textural contrast. It's the kind of thing that makes for an excellent breakfast but works just as well as an afternoon snack (and trust me I've eaten it both ways).
Rosemary and Grape Olive Oil Muffins
Adapted from Giada DeLaurentis
They are even more perfect then I imagined.
After last weeks foccacia re-visit, I got stuck on the rosemary, grape, olive oil combination. It truly is a magical threesome and I've basically done nothing but try and figure out how how I can incorporate that pairing into just about everything I cook (Sausssage with grapes? Oatmeal with olive oil and rosemary? This is how my brain works.) But no matter what I thought about, I kept returning to the idea of a muffin since I loved the idea of a breakfast pastry encompassing both sweet and savory flavors. This muffin is tender and moist with the most amazing earthy flavor from the rosemary infused oil. The grapes create pockets of tartness and the oat topping provides a lovely textural contrast. It's the kind of thing that makes for an excellent breakfast but works just as well as an afternoon snack (and trust me I've eaten it both ways).
Rosemary and Grape Olive Oil Muffins
Adapted from Giada DeLaurentis
For the muffins
1 ¼ cups whole wheat flour
¼ cup white flour
¼ cup oats
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar (3/4 cup ¼ cup for topping)
4 large eggs
2 tablespoons whole milk
3/4 cup extra-virgin olive oil infused with 2 tablespoons rosemary, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar (3/4 cup ¼ cup for topping)
4 large eggs
2 tablespoons whole milk
3/4 cup extra-virgin olive oil infused with 2 tablespoons rosemary, divided
1 cup grapes
For the strussel
2 tablespoons infused olive oil.
2 tablespoons light brown sugar
¼ cup oats
Pinch of salt
Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin
tin.
In a small saucepan, heat the olive oil with the rosemary in
it until warmed. Set aside to cool.
Blend together the flours, oats, baking powder, and salt in a
medium bowl to blend.
Using an electric mixer beat the sugar, eggs, in a large
bowl until pale and fluffy, about 3 minutes. Beat in the milk. Gradually beat
in the oil. Add the flour mixture and stir just until blended. Add in the
grapes and mix to combine. Fill the muffin tin almost to the top of the paper
liners.
Make the strussel by combining the remaining 2 tablespoons
of olive oil, sugar oats, and salt in a bowl.
Stir to combine. Top each of the
muffins with some of the strussel.
Bake until golden on top and a tester inserted into the
center of the cake comes out with moist crumbs attached, about 20 to 25
minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins
onto a platter and let cool for 5 more minutes. Muffins can be stored in an
air-tight container for 3 days.
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