• Lemon-Coriander Olive Oil Muffins

Lemon-Coriander Olive Oil Muffins

Recipe by: Jesse Tyler Ferguson and Julie Tanous
Servings: 12

We are so pleased to share with you another amazing LUCID recipe. These delicious muffins come courtesy of the lovely cooking duo Julie Tanous and Jesse Tyler Ferguson of Julie and Jesse Cook. We know you will love their LUCID creation as much as we do! But first, read our fun Q&A with the chefs.

Q&A With Julie and Jesse

1. If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would each of you choose?


2. What does "Living in a golden state" mean to you?

Living in the present moment and in sunshine (almost year round), living in a place where chefs are breaking the rules in a really good way, living in a place that welcomes people from all walks of life and from all corners of the world. Culinary diversity. In Los Angeles, you can get the best mexican food, the best Salvadorian food, and the best Chinese food all in one day...depending on the traffic.

3. What are your favorite LA restaurants?

This is a hard one! Currently...Here's Looking At You, Konbi, Freedman's, HOmestate, Jon & Vinny's, Dialogue, Pizzana, Felix.

4. What are the top 3 things you have in your kitchen?

Hot sauce, hot sauce, and hot sauce! And wine. And Lemons.

For the muffin batter


  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 1 1/2 Tablespoons ground flaxseed meal
  • 3 Tablespoons whole milk
  • 1 Tablespoon fresh squeeze lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 3/4 cup Brightland LUCID lemon olive oil
  • 3/4 cup sugar
  • 2 teaspoons lemon zest

For the crumble


  • ⅓ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons Brightland LUCID lemon olive oil
  • 2 Tablespoons pine nuts


  • 1 Preheat oven to 350 and line a muffin tin with paper liners; set aside. Stir together crumble ingredients with a fork and place in fridge until ready to use.
  • 2 In a medium bowl, whisk together the flour, baking soda, salt, coriander and flaxseed meal; set aside. In a small bowl, whisk together the milk, lemon juice and extracts; set aside.
  • 3 In the bowl of a stand mixer fitted with paddle attachment, beat together the LUCID olive oil, sugar and lemon zest at medium speed until thoroughly combined, about 2 minutes. Add in the eggs and beat until fluffy, another 2 minutes. With mixer on low speed, add in half of the flour mixture, then the milk and finally, the remaining flour. Beat until just combined. Pour batter into prepared pan, filling each cup about 3/4 full, and top each muffin with crumble. Bake for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.