Spanish Magdalenas are light and fluffy muffins with a hint of lemon, perfect for enjoying during breakfast or as a snack.
Originating from Spain, these delicious homemade treats are a staple in many households, satisfying the sweet tooth of both children and adults alike. With their unique combination of simple ingredients and a delicate citrus flavor, they provide a delightful twist on the traditional muffin experience.
The process of making Magdalenas is fairly straightforward and requires only a few basic ingredients, such as eggs, sugar, flour, baking powder, milk, and olive oil. The addition of lemon zest gives these muffins their characteristic zesty flavor, while a sprinkle of sugar on top before baking lends a slightly crunchy texture. As with many baked goods, the key to perfect Magdalenas lies in the careful balance of ingredients and following the proper baking technique.
In this article, we’ll explore different variations of the Magdalenas recipe and discuss tips for achieving the best results. No matter your level of baking expertise, you’re sure to find making these delightful Spanish muffins both enjoyable and rewarding.
And if you’re craving more Spanish desserts recipe, check out our list of 40 Traditional Spanish Dessert Recipes for some sweet inspiration.
½ cup sugar
½ cup olive oil
4 tbsp. milk
1 tsp. vanilla extract
1 tsp. lemon zest
1 ⅓ cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
4 tbsp. sugar, to top
Electric mixer/hand whisk
How to Make Spanish Magdalenas
1. Preheat the oven to 180ºC.
2. Mix eggs and sugar in a bowl and whisk with an electric mixer until creamy – around 5 minutes. The mixture should be pale yellow.
3. Add the olive oil, milk, vanilla extract, and lemon zest. Mix well.
4. In a different bowl, sift the flour, baking powder, baking soda, and salt.
5. Add the wet mixture to the flour mixture and mix with a wooden spoon until fully combined.
6. Line a cupcake mold (6-8) with cupcake liners and pour over the mixture, leaving around 1 cm on top.
7. Cover each with sugar.
8. Bake for 12-15 minutes, or until you pinch them with a toothpick and it comes out dry. Serve warm.
When making Spanish Magdalenas, follow these tips and tricks to ensure a successful outcome and delicious treats.
- First, it’s essential to use room-temperature ingredients, especially eggs. To achieve a light and airy texture, beat the eggs and sugar together until fluffy and pale in color. Sift the dry ingredients, such as flour, baking powder, and salt, to remove any lumps and ensure a uniform mixture.
- Next, gradually incorporate the olive oil and milk into the batter while whisking, being careful not to overmix Overmixing can result in dense and chewy Magdalenas, which isn’t desirable. Add the lemon zest at the end to give your muffins a delightful citrusy note.
- To achieve a well-risen and golden result, start with a preheated oven at a high temperature, like 425˚F (220˚C). After placing the filled muffin tins in the oven, immediately reduce the temperature to 400˚F (200˚C) and bake for 13-15 minutes. This method helps create a beautiful rise with a slightly crispy exterior and a soft, moist interior.
- Watch the magdalenas closely while they are baking – depending on your mold and size it will take a bit more or less time. You want them to get slightly golden on top.
- You can add a bit more lemon zest or azahar extract for an extra pinch of flavor.
Spanish Magdalenas recipes can be customized to cater to different preferences and occasions. A few popular variations of this classic Spanish muffin include adding different flavors and toppings.
One common variation is the use of orange zest instead of lemon zest, which creates a refreshing and subtle difference in taste. Simply replace the lemon zest in the original recipe with the same amount of orange zest for a citrusy twist.
Another delicious variation is adding cinnamon to the muffin batter. Sprinkle about half a teaspoon of ground cinnamon into the mixture when you combine the dry ingredients with the wet ones. This addition of cinnamon provides a warm and comforting touch to the classic Magdalenas.
For those with a sweet tooth, consider incorporating chocolate chips or cocoa powder into the batter. This results in a delightful chocolate-infused spin on the traditional Magdalenas. To do this, simply add about a cup of chocolate chips or 1/4 cup of unsweetened cocoa powder to the batter and mix thoroughly.
Finally, Magdalenas can be further enhanced by adding a variety of toppings before baking. Some options include:
- Dusting powdered sugar over the tops of the muffins after baking for a classic, elegant touch.
- Coarsely chopped nuts, such as almonds or hazelnuts, are sprinkled on top for added texture and flavor.
- A dollop of fruit jam or preserves is placed in the center of the batter in each muffin cup, creating a sweet, fruity surprise inside.
Experiment with these variations or create your own to find the perfect Spanish Magdalenas recipe to suit your taste.
You absolutely cannot miss out on this recipe! That’s why we just had to include it in our list of the 22 most popular Spanish breakfast recipes.
Storage and Serving Suggestions
Proper storage is essential to keep your freshly baked Spanish Magdalenas in optimal condition. Store them in an airtight container at room temperature to maintain their softness and delicious texture for up to 4 days.
You can also freeze Magdalenas for up to 3 months if you want to enjoy them later. Just wrap each muffin individually in plastic wrap and store them in a resealable freezer-safe bag. Thaw them at room temperature before serving.
Spanish Magdalenas are a versatile treat that can be enjoyed at any time of the day. They are perfect for breakfast, as they pair well with a hot cup of coffee or tea. You can also turn Magdalenas into easy Spanish desserts by decorating them with frosting or whipped cream on top, turning them into a delightful treat for any occasion.
Remember that Magdalenas are best enjoyed fresh and should not be overlooked during a competition with other baked goods. Share them with family, friends, or colleagues to introduce them to this delicious Spanish delight.
Spanish Magdalenas Recipe
- Electric mixer/hand whisk
- Cupcake tray
- Cupcake liners
- Wood spoon
- 3 eggs
- 1 cup sugar
- 1/2 cup olive oil
- 4 tbsp milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 tbsp sugar to top
- Preheat the oven to 180ºC.
- Mix eggs and sugar in a bowl and whisk with an electric mixer until creamy – around 5 minutes. The mixture should be pale yellow.
- Add the olive oil, milk, vanilla extract, and lemon zest. Mix well.
- In a different bowl, sift the flour, baking powder, baking soda, and salt.
- Add the wet mixture to the flour mixture and mix with a wooden spoon until fully combined.
- Line a cupcake mold (6-8) with cupcake liners and pour over the mixture, leaving around 1 cm on top.
- Cover each with sugar.
- Bake for 12-15 minutes, or until you pinch them with a toothpick and it comes out dry. Serve warm.