Spanish Magdalenas Recipe - Delicious Homemade Spanish Muffins

Spanish Magdalenas Recipe – Delicious Homemade Spanish Muffins

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.

Spanish Magdalenas recipe
Spanish Magdalenas – photo by Katrin Gilger on flickr CC

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.

Spanish Magdalenas recipe

Spanish Magdalenas Recipe - Delicious Homemade Spanish Muffins

This Spanish magdalenas recipe makes the perfect Spanish muffins. Made with olive oil and lemon zest, they're delicious for a quick breakfast!
4.58 from 14 votes
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Course: Breakfast, Snack
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 servings
Calories: 145.48kcal


  • 3 cups 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 240 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 1 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 2/3 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!


Calories: 145.48kcal | Carbohydrates: 13.15g | Protein: 1.55g | Fat: 9.91g | Saturated Fat: 1.61g | Cholesterol: 21.48mg | Sodium: 118.56mg | Potassium: 26.58mg | Fiber: 0.17g | Sugar: 8.88g | Vitamin A: 46.17IU | Vitamin C: 0.32mg | Calcium: 74.11mg | Iron: 0.5mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!

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?

See also:

Spanish olive oil cake with lemon and almonds

Tarta de Santiago cake

Olive Oil 101

Pin me!

One of my favorite authentic Spanish treats are magdalenas, which are similar to muffins but much simpler. This recipe for Spanish magdalenas is made with excellent local olive oil, which is the secret ingredient (bad olive oil = bad magdalenas!). I usually eat them when I want a sweet breakfast, but they're great for dessert as well!


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