Here’s A Simple Magdalenas Recipe to Enjoy These Delicious Spanish Muffins!
Spanish Magdalenas are fluffy, lemony muffins with a high dome and a crunchy sugar crust that make them irresistible. They are super popular in Spain and are easy to find in any bakery.
They are ideal for breakfast or an afternoon pick-me-up (our merienda) with a glass of chocolate milk or a flat white coffee.
One of the main characteristics of magdalenas is their high dome and sugar crust. A good magdalena should be fluffy with a delicious crunchy top.
They are easy to make at home with simple ingredients and steps. The classic version is made with flour, milk, sugar, olive oil, baking powder, and lemon zest, but there are other variations that use cream or yogurt instead of milk.
Ingredients
Here are the magdalenas ingredients that you will require for this recipe. Other than the lemon zest, they’re pretty common ingredients that you probably already have at home:
- Eggs – To make the batter.
- Granulated sugar – For the batter and for sprinkling on top.
- Milk – Traditionally made with whole milk (provides a richer flavor), but semi-skimmed and skimmed milk can also be used.
- Light olive oil – Alternatively, you can use sunflower oil or another neutral-tasting oil. Don’t use (extra) virgin olive oil.
- All-purpose flour – Use regular all-purpose flour; avoid any self-raising flour.
- Baking powder – Helps the magdalenas rise and become fluffy. Check to make sure your baking powder hasn’t expired.
- Salt – Enhances the flavor of the madgalenas.
- Lemon zest – Zest from one lemon, preferably organic.
- Vanilla extract – Opt for good quality vanilla extract.
Recipe Tips and Substitutions
Before you head off to bake these Spanish muffins, have a read through these recipe tips and tricks so that you’ll end up with tasty muffins:
- The key to achieving a perfectly fluffy and high-domed Magdalena is in the batter and the temperature contrast.
- By mixing the wet ingredients with an electric mixer, you’ll get a more aerated batter.
- Make sure there are no tiny lumps in the batter to ensure an even and soft crumb. At the same time, don’t overmix when combining dry and wet ingredients. This can result in dense magdalenas.
- Chilling the batter in the fridge for at least 30 mins (ideally overnight) and then immediately baking it will allow it to rise and create the high dome we are looking for.
- You can experiment with different flavorings. Traditional magdalenas are made with lemon zest, but there are other versions that use vanilla extract, ground cinnamon, orange zest, and/or chocolate.
- Sprinkle a generous amount of sugar on top of the batter for a crunchy and crinkly top.
How to Make Magdalenas – Step by Step Instructions
In this section, you can learn exactly how to make Spanish magdalenas. We’ve included all of the recipe process photos so that you can follow along and refer to them when you bake at home.
You can find the printable recipe card with exact measurements and instructions at the bottom of the post as usual!
In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
In another medium bowl, crack the eggs and beat them until frothy.
Gradually add the sugar and beat until the mixture is pale in color and fluffy. This will take about 10 minutes by hand or 3 to 5 minutes with an electric mixer.
Next, add the lemon zest, vanilla extract, and milk.
Also, add the oil and whisk well to combine.
Sift the flour mixture into the wet ingredients to ensure there are no large lumps and gently fold to incorporate.
Then cover the bowl with cling film and let it rest in the fridge for at least 30 min up to overnight.
When the resting time is up, preheat the oven to 485 degrees Fahrenheit and line a muffin pan with paper liners.
Fill each liner about 3/4 full with the chilled batter and sprinkle a generous amount of sugar on top.
Immediately place the filled muffin tray in the middle rack of the oven and bake at 395 degrees Fahrenheit (regular, not convection) for 10 to 12 minutes, depending on the size of the muffins.
Once a high dome has formed and they look golden, test with a toothpick to make sure they are evenly cooked.
If the toothpick comes out clean, the magdalenas are done. Remove them from the oven.
Let the magdalenas cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy!
Storage Tips
Homemade magdalenas are good for 4-5 days, but they may dry out slightly over time. Store them in a plastic container with a lid in a cool and dry place out of the fridge.
If you want to keep them for longer, you can freeze them in a freezer-safe container or bag for up to 2 months.
FAQ
Here are some frequently asked questions and answers about magdalenas!
Magdalenas are a type of Spanish muffin. Traditionally made with a lemon flavor, they are known for their high dome and crusty, sugary top. Magdalenas can be eaten for breakfast or as a snack and are found in many bakeries.
Magdalenas are a type of dessert from Spain. You can find them all over the country in various bakeries, cafes, and supermarkets.
To make this magdalenas recipe, combine the dry ingredients and set aside. Beat the eggs and sugar until fluffy. Then add the lemon zest, vanilla extract, milk, and oil, and sift the dry ingredients into the bowl. Mix well and let the batter chill, then pour it into a paper-lined muffin tray. Bake at 395 degrees Fahrenheit for 10-12 minutes. When done, remove and let cool before enjoying!
Related Recipes
If you enjoyed these muffins, here are some other classic sweet Spanish recipes that you may like:
- Spanish Flan Recipe
- Torrijas (Spanish French Toast)
- Crema Catalana
- Basque Cheesecake
- Polvorones (Spanish Shortbread)
- Tarta de Santiago (Almond Cake)
Magdalenas (Spanish Muffins)
Ingredients
- 3 eggs
- 1/2 cup + 2 tablespoons granulated sugar
- 1/4 cup whole milk
- 3/4 cup light olive oil, or sunflower oil
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder, (8 grams)
- 1/2 teaspoon salt
- zest from 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.1 1/2 cups all-purpose flour, 1 3/4 teaspoons baking powder, 1/2 teaspoon salt
- In another medium bowl, crack the eggs and beat them until frothy. Gradually add the sugar and beat until the mixture is pale and fluffy. This will take about 10 minutes by hand or 3 to 5 minutes with an electric mixer.3 eggs, 1/2 cup + 2 tablespoons granulated sugar
- Add the lemon zest, vanilla extract, milk, and oil and whisk well to combine.3/4 cup light olive oil, zest from 1 lemon, 1/2 teaspoon vanilla extract, 1/4 cup whole milk
- Sift the flour mixture into the wet ingredients to ensure there are no large lumps and gently fold to incorporate.
- Cover the bowl with cling film and let it rest in the fridge for at least 30 minutes up to overnight.
- Preheat the oven to 485 degrees Fahrenheit and line a muffin pan with paper liners.
- Fill each liner about 3/4 full with the chilled batter and sprinkle a generous amount of sugar on top.
- Immediately place the filled muffin tray on the middle rack of the oven and bake at 395 degrees Fahrenheit (regular, not convection) for 10 to 12 minutes, depending on the size of the muffins.
- When a high dome has formed and they look golden, test with a toothpick to make sure they are cooked evenly. If the toothpick comes out clean, the magdalenas are done. Remove them from the oven.
- Let the magdalenas cool slightly in the pan before transferring them to a wire rack to cool completely.
Notes
- Mixing the wet ingredients with an electric mixer will give you a more airy batter.
- Make sure there are no lumps in the batter to ensure an even and soft crumb. At the same time, don’t overmix when combining the dry and wet ingredients. This can result in dense magdalenas.
- Chilling the batter in the fridge for at least 30 minutes (ideally overnight) and then immediately baking it will make the batter rise and create the high dome we are looking for.
- You can experiment with different flavors. Traditional magdalenas are made with lemon zest, but there are other versions that use vanilla extract, ground cinnamon, orange zest, and/or chocolate.
- Sprinkle a generous amount of sugar on top of the batter for a crunchy and crinkly top.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
