Here in Spain, a quick and easy breakfast option is a magdalena, a homemade Spanish muffin that’s made using olive oil and some lemon zest. Every bakery has their signature magdalenas recipe, some adding orange zest or cacao for a change.
You can find homemade magdalenas in local bakeries, and plenty of prepackaged versions in the supermarket. But there’s nothing like a warm magdalena, fresh out of the oven!
This Spanish magdalenas recipe is the most traditional I’ve tried– I personally like using a fruity extra virgin olive oil to make them (such as arbequina), though you can substitute the oil of your choice.
I have to be honest– when I first tried a magdalena here in Spain, I was surprised at how simple these famous Spanish muffins are. Coming from the US I was cravng some chocolate chips, or the sweetness of a ripe banana. But many years later, I now adore the simplicity of a good magdalena — and like anything, it’s well worth it to make them from scratch.
This magdalenas recipe is easy to whip up in a pinch. So try them, and enjoy!
This magdalenas recipe makes about 24 muffins.
- 1 cup (360 grams) flour
- 1 cup (240 ml) extra virgin olive oil (you can substitute the oil of your choice, but I love a fruity Spanish arbequina in my magdalenas!)
- 1 cup (250 ml) whole milk
- 3 eggs
- 1 cup (200 grams) sugar
- Pinch of salt
- 2 tablespoons (16 grams or 1 Spanish packet) baking powder
- Zest of ½ a lemon
- Beat the eggs and sugar in a large bowl until the sugar is completely dissolved.
- Add the lemon zest and pinch of salt.
- Add the olive oil little by little, mixing well after each addition.
- Add the milk little by little.
- Sift the flour and baking powder and add to the bowl. Mix slowly with a rubber spatula until everything is homogenous. Do not overmix.
- To achieve the spongy texture of a Spanish magdalena, you'll need to let the mix rest in the fridge. Cover the bowl with plastic wrap and leave in the fridge for 30 minutes.
- Preheat the oven to 400°F (200°C)
- Line muffin trays with muffin wrappers
- Fill the muffin wrappers ⅔ of the way, and, if you'd like, sprinkle a pinch of sugar on top of each muffin
- Bake for 15 to 20 minutes on the middle rack, don't open the oven until you think they're ready
- Test with a toothpick in the middle of a muffin to make sure they're cooked through
- Let your magdalenas rest for at least five minutes before enjoying!
What do you think? Remember– you can always add spices (such as cinnamon or even saffron), or try adding cacao or orange zest instead of the lemon zest– yum!
Will you be trying this Spanish magdalenas recipe anytime soon?
Latest posts by Lauren Aloise (see all)
- San Sebastian Gastro Guide: Where to Eat in San Sebastian - April 21, 2018
- Fricandó Recipe – Slow Cooked Beef Stew with Mushrooms - April 15, 2018
- Meatballs in Almond Sauce Recipe – Spanish Albóndigas en Salsa de Almendras - April 1, 2018