Spanish Magdalenas Recipe

4.77 from 30 votes

This Spanish magdalenas recipe makes the perfect Spanish muffins. Made with olive oil and lemon zest, they're delicious for a quick breakfast with a cup of coffee!

Prep Time10

Cook Time20

Chilling Time1

Total Time1 30

Course: Breakfast

Cuisine: Spanish

Diet: Vegetarian

Servings: muffins

Calories: 187.65kcal

Author: Lauren Aloise

Ingredients

3 eggs at room temperature
½ cup + 1 tablespoon granulated sugar plus extra to top the muffins (optional)
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cups extra virgin olive oil
¼ cup whole milk at room temperature
zest of 1 lemon

US Customary - Metric

Instructions

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, then add it 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 batter rest in the fridge. Cover the bowl with plastic wrap and leave in the fridge for 1 hour.
Meanwhile, preheat the oven to 480°F (250°C). Line a 12-hole muffin tray with paper wrappers.
Fill the wrappers ¾ of the way with the chilled batter. If you'd like, sprinkle a pinch of sugar on top of each muffin to form the sugary crust that is typical of Spanish magdalenas.
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. Test with a toothpick in the middle of a muffin to make sure they're cooked through. Don't open the oven until you think they're ready!
Let the magdalenas cool in the pan for at least 5 minutes, then enjoy them warm or let them finish cooling on a wire rack. Enjoy them with a hot cup of coffee!

Notes

Bring the milk and eggs to room temperature before baking. This ensures that the batter mixes together smoothly!

You can always add spices such as cinnamon or saffron, or swap the lemon zest for orange zest or cocoa--yum!

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!

Nutrition