Serves 12
Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Casual Party, Easter, Valentines day
By author EVOO Marketplace


  • 1 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 2 teaspoons Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 1/2 cup Sugar
  • 4 Large Eggs
  • 1 1/2 teaspoon Strawberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Lemon Peel (Finely Grated)
  • 1 cup Buttermilk
  • 1 cup Strawberries (Fresh Or Frozen And Sliced)
  • 1 tablespoon Sugar


Step 1
Grease 12 muffin cups or line with paper muffin liners.
Step 2
In a large mixing bowl with an electric hand-held mixer on medium setting, blend the Ultra-Premium EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in the Strawberry balsamic.
Step 3
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
Step 4
With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix.
Step 5
Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Step 6
Bake strawberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.


Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Strawberry Dark Balsamic

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