Magdalenas (Spanish Muffins)

Light and airy with their distinctive high dome and crunchy top, these Magdalenas are the most beautiful muffin. Delicately flavoured with lemon, they are delicious with a cup of coffee.

Magdalenas are sold in bakeries throughout Spain. Made with olive oil, these lemon muffins are beautifully moist. They aren’t very sweet, and are perfect to enjoy with your morning coffee, or for breakfast.

Cake for breakfast?! Yes! Italians have a fondness for sweet items for breakfast, like this apricot crostata I enjoyed in Rome, and from our time living in Seville, I know that the Spanish have a sweet tooth too!

You will notice from the recipe that there is a slight difference between these magdalenas and other cupcakes and muffins, and that is that the batter rests in the fridge. This helps the gluten relax, which not only created that distinctive dome shape, but also helps create that beautiful tender texture.

Jump to:

• Magdalenas ingredient notes and substitutions
• How to make these Spanish cupcakes from scratch
• My recipe tips
• Make ahead/storage
• Why not try…
• Magdalenas (Spanish Muffins)

Magdalenas ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Eggs – this recipe is made using size large eggs, which weigh appox. 55-60g (2 oz). Use room temperature eggs, as they incorporate into the batter easier.
• White sugar – granulated sugar. This is used in the muffin batter as well as sprinkled on top to create that crunchy top.
• Plain flour – all-purpose flour.
• Milk – these muffins are traditionally made with whole / full fat milk, and it provides a richer flavour. You can substitute with half fat milk or semi skimmed milk if you prefer.
• Olive oil – I love using a strong extra-virgin olive oil, but if you aren’t a fan then use a light olive oil. You can substitute with sunflower oil or another neutral tasting oil.
• Lemon zest – fresh lemon zest is required in this recipe, you want that fresh but delicate lemon flavour that it provides. Use the leftover lemon juice to make a lemon icing for biscuits, or make a lemon syrup to go over a cake.

How to make these Spanish cupcakes from scratch

Please scroll down to the recipe card at the end of the post for the full recipe.

Making these lemon olive oil muffins is essentially the same as other muffin recipes, however there are a couple of differences which create their distinctive texture and dome top.

1. Beat the eggs with the sugar until pale.
2. Add the lemon zest, oil and milk.
3. Mix the flour with the baking powder, then add this to the egg mixture a little at a time, stirring / whisking in between.
4. Place the batter in the fridge – this is an important step for making magdalenas rather than other cupcakes or muffins.
5. Fill the cases ¾ full – this allows the muffins to rise in the oven without spilling out over the top of the cases.
6. Sprinkle the tops of the muffins with a little sugar. This step is optional, however the sugar creates a crunchy top on the muffins as they bake, which is so delicious!

My recipe tips

• Placing the batter in the fridge – this is an important step to create that distinctive magdelena texture and shape. The batter needs at least 1 hour in the fridge, however you can chill it overnight.
• Oven temperatures – having a very hot oven and then lowering the heat allows the muffins to shoot up quickly, then lowering the heat means they cook without becoming too brown.
• Over mixing the batter – can result in dense magdalenas. Stop mixing as soon as the batter comes together.

Make ahead/storage

Magdalenas will keep in an airtight container at room temperature for up to 3-4 days, however they are best enjoyed on the day they are made as they can dry out over time.

Freeze – I advise against freezing these magdalenas as they can dry out in the freezer.

Why not try…

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