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–+ servings
best Spanish Magdalenas recipe by the Mediterranean fork

Spanish Magdalenas Recipe

Print Recipe
5 from 1 vote
Spanish Magdalenas are light and fluffy muffins with a hint of lemon, perfect for enjoying during breakfast or as a snack.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course Dessert
Cuisine Spanish

Equipment

  • Bowls
  • Electric mixer/hand whisk
  • Cupcake tray
  • Cupcake liners
  • Wood spoon

Ingredients

  • 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

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 415mg | Potassium: 58mg | Fiber: 1g | Sugar: 31g | Vitamin A: 101IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 1mg
Servings: 8
Calories: 345kcal

Instructions

  • 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.
KEYWORD: Spanish Magdalenas Recipe