Spanish Magdalenas Recipe - Delicious Homemade Spanish Muffins
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Cook time: 
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Serves: 24
This Spanish magdalenas recipe makes the perfect Spanish muffins. Made with olive oil and lemon zest, they're delicious for a quick breakfast!
  • 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
  1. Beat the eggs and sugar in a large bowl until the sugar is completely dissolved.
  2. Add the lemon zest and pinch of salt.
  3. Add the olive oil little by little, mixing well after each addition.
  4. Add the milk little by little.
  5. Sift the flour and baking powder and add to the bowl. Mix slowly with a rubber spatula until everything is homogenous. Do not overmix.
  6. 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.
  7. Preheat the oven to 400°F (200°C)
  8. Line muffin trays with muffin wrappers
  9. Fill the muffin wrappers ⅔ of the way, and, if you'd like, sprinkle a pinch of sugar on top of each muffin
  10. Bake for 15 to 20 minutes on the middle rack, don't open the oven until you think they're ready
  11. Test with a toothpick in the middle of a muffin to make sure they're cooked through
  12. Let your magdalenas rest for at least five minutes before enjoying!
Recipe by Spanish Sabores - Simple Spanish Recipes & Travel Tips at