Go Back
+ servings
Spanish magdalenas muffins in silver wrappers.

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!
4.72 from 25 votes
Print (images optional) Pin
Course: Breakfast, Snack
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 187.87kcal


  • 3 eggs
  • ½ cup + 1 tbsp sugar (110 g)
  • cups all-purpose flour (180 g)
  • 2 tsp baking powder (10 g)
  • ½ tsp salt (just a pinch)
  • ½ cups extra virgin olive oil (120 ml)
  • ¼ cup whole milk (60 ml)
  • Zest of 1 lemon
  • sugar to top the muffins optional


  • Beat the eggs and sugar in a large bowl until the sugar is completely dissolved.
  • Sift the flour, salt and baking powder together in a separate bowl and then add to the egg and sugar mixture. Whisk until just incorporated.
  • Add the olive oil, milk, and lemon zest and whisk until well combined.
  • 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 1 hour.
  • Preheat the oven to 480°F (250°C).
  • Line muffin trays with muffin wrappers.
  • Fill the muffin wrappers 3/4 of the way, and, if you'd like, sprinkle a pinch of sugar on top of each muffin. This will form the sugary crust that is typical of the Spanish magdalena.
  • As soon as you put the muffins in the oven, lower the heat to 400°F (200°C). Bake for 15 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!


  • Flour: Most Spanish muffin recipes call for all-purpose flour. You can also use cake flour or even substitute half of the flour for whole wheat flour -- this will produce a different taste, but a healthier muffin!
  • Milk: If you don't want to use milk just use one more egg.
  • Egg: Eggs, olive oil, and lemon are what these muffins taste like! So use the best eggs you can, at room temperature.
  • Olive Oil: Make sure to use high-quality extra virgin olive oil here. These muffins taste like the oil you'll use (that's the point!) so make it a good one! 
  • Lemon Zest: The classic muffins use lemon zest, but you can substitute orange zest, lime zest, or spices like cinnamon, cardamom, or nutmeg.
  • To make sure your magdalenas rise nice and high (their signature shape) make sure not to overmix, to refrigerate the batter before baking, and to start the oven at 480°F (250°C) and lower as soon as you put them in to 400°F (200°C). These three things should leave you with volcano shaped muffins!


Calories: 187.87kcal | Carbohydrates: 20.76g | Protein: 3.16g | Fat: 10.36g | Saturated Fat: 1.71g | Trans Fat: 0.01g | Cholesterol: 41.43mg | Sodium: 185.94mg | Potassium: 39.02mg | Fiber: 0.42g | Sugar: 8.66g | Vitamin A: 67.63IU | Calcium: 53.66mg | Iron: 1.05mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!