Warm ¼ cup olive oil and sage leaves over low heat for 5–10 minutes. Remove from heat and let cool slightly. Strain if desired.

Preheat the oven to 375°F. Grease a 12-cup muffin tin generously with olive oil. Place a small oven-safe container of hot water on the lower rack to create steam. The steam keeps the tops soft and prevents the muffins from drying out.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Stir in warm water, 4 tablespoons of the sage-infused olive oil, and lemon juice. The batter will be shaggy at first. Turn it out onto a floured surface and knead gently until it comes together into a sticky, cohesive dough.

Break the dough off and put a palm-size portion of the dough into each cup, filling about ¾ full. Drizzle a little more infused oil on top and press gentle dimples with oiled fingers or the back of a spoon.

Bake for 20-23 minutes, flipping the muffins halfway through baking to ensure even browning. Check at 18 minutes if using a cast iron pan, as it may brown faster.

Remove muffins from the oven and drizzle with any remaining infused oil. Cool 5 minutes before serving. Serve warm for best texture