Why make it?
Spanish muffins, called magdalenas here in Spain, are perfect in their simplicity. Using extra virgin olive oil makes them healthier than most muffins, too!
"These are brilliant – I followed the recipe exactly and they turned just like the ones we used to have in Spain." – Louise
3 eggs ½ cup + 1 tbsp sugar 1½ cups flour 2 tsp baking powder ½ tsp salt ½ cups olive oil ¼ cup whole milk Zest of 1 lemon Sugar for topping (optional)
Today we're making magdalenas, or Spanish muffins! Start by whisking the eggs and sugar together.
The sugar should dissolve completely, creating a pale and foamy mixture.
Now we'll mix together the flour, baking powder, and salt in a separate bowl.
Add the dry ingredients to the egg and sugar mixture in 3 parts, combining completely before adding the next part.
Once the dry ingredients have been incorporated, stir in the milk and lemon zest.
Pour in the olive oil and mix until completely combined.
The oil will be noticeably separate from the rest of the mixture at first, so keep stirring until it's completely mixed in!
Let the dough rest in the fridge for 1 hour before baking. This will help the muffins get lots of height!
Preheat the oven to 480° F (250° C). Line your muffin tray with wrappers and fill each one about 2/3 full.
Sprinkle the top of each muffin cup with a bit of sugar. As soon as you put the tray in the oven, lower the heat to 400º F (200º C).
Bake for 15 minutes. The muffins should be nice and tall with a bit of a sugary crust on top. The hard part now is just waiting for them to cool!