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Spanish Magdalenas recipe

Spanish Magdalenas Recipe - Delicious Homemade Spanish Muffins

Lauren Aloise
This Spanish magdalenas recipe makes the perfect Spanish muffins. Made with olive oil and lemon zest, they're delicious for a quick breakfast!
3.8 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine Spanish
Servings 24 servings
Calories 145.48 kcal


  • 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 1/2 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 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: 145.48kcalCarbohydrates: 13.15gProtein: 1.55gFat: 9.91gSaturated Fat: 1.61gCholesterol: 21.48mgSodium: 118.56mgPotassium: 26.58mgFiber: 0.17gSugar: 8.88gVitamin A: 46.17IUVitamin C: 0.32mgCalcium: 74.11mgIron: 0.5mg
Keyword easy muffin recipe, Magdalenas Recipe, spanish muffins
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