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Side view of a a magdalena on white plate.

Magdalenas (Spanish Muffins)

Robyn
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Course baking, Breakfast | Brunch
Cuisine spanish
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12 hole cupcake tin

Ingredients
  

  • 3 eggs
  • 140 g white sugar granulated sugar
  • 50 ml milk
  • 1 lemon zested
  • 100 ml olive oil
  • 200 g plain flour
  • 10 g baking powder
  • 1½ tablespoons white sugar, for the top

Instructions
 

  • Beat the eggs with the sugar until light.
  • Add the lemon zest and pour in the milk and olive oil then mix to combine.
  • Mix the flour with the baking powder, then add this to the liquid a little at a time, stirring in between each addition.
  • Place the batter in the fridge for at least an hour (it can be kept in the fridge overnight).
  • When you are ready to bake the magdalenas, preheat the oven to 200℃ fan / 220℃ / 430 ℉
  • Line a cupcake tin with cupcake cases.
  • Fill the cupcake cases ¾ full of batter.
  • Sprinkle a little of the extra sugar over the top of each muffin.
  • Place in the hot oven for 10 minutes.
  • After 10 minutes, reduce the heat to 180℃ fan / 200℃ / 400℉ and continue to make the muffins for another 5 minutes until they are cooked and a toothpick inserted into the middle of the muffin comes out clean.
  • Leave in the tin for a couple of minutes, before moving to a wire cooling rack to cool completely.

Notes

  • 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 could 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.
  • 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.

Nutrition

Calories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 41mgSodium: 106mgPotassium: 52mgFiber: 1gSugar: 14gVitamin A: 68IUVitamin C: 5mgCalcium: 65mgIron: 1mg
Keyword spanish baking, spanish muffins, traditional Spanish recipe

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