Steps
- Beat 3 room-temperature eggs with ½ cup plus 1 tablespoon of sugar until the sugar dissolves. Sift together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt; mix into the eggs just until combined.
- Gradually mix in ½ cup of extra-virgin olive oil, then ¼ cup of room-temperature whole milk and the zest of 1 lemon. Cover and refrigerate for 1 hour.
- Preheat the oven to 480°F / 250°C. Line muffin pans with paper liners; fill each three-quarters full.
- Put the pans on the middle rack and immediately reduce the oven to 400°F / 205°C. Bake for about 15 minutes, until golden and a toothpick comes out clean. Cool in the pans for 5 minutes, then transfer to a rack.