These traditional Spanish muffins or cupcakes, locally known as magdalenas, are deliciously soft, light, and lemony — and so easy to make. Excellent for breakfast and after-meal treats!
Magdalenas are believed to have originated in the northern part of Spain, and that thing on top that looks like a hat? That is only made of regular sugar — nothing fancy to worry about.
It’s normal not to have those ‘hats‘ in magdalenas, but if you want to make it authentic, you must include them. 🙂
A perfect example of the simplicity of classic Spanish treats — magdalenas are a healthier version of other cupcakes because they are made of olive oil, not butter.
IF YOU WANT MORE EASY SPANISH RECIPES, YOU WILL LIKE THESE POSTS!
- Flour – you need all-purpose flour for preparing these Spanish muffins.
- Eggs – medium-sized eggs (63 to 73 grams a piece), and ensure they’re at room temperature.
- Sugar – regular white sugar is all you need for making this magdalenas recipe.
- Lemon – you would only be using the grated zest (not the white part!).
- Milk – full cream milk is excellent for making authentic magdalenas.
- Baking powder – just use your favorite brand.
- Olive oil – I strongly suggest using the mildly flavored or fruity ones to avoid overpowering the Spanish muffins.
Start preparing magdalenas by sifting and combining the flour and baking powder (photo 1).
Combine eggs and sugar using a large mixing bowl (photo 2).
Beat until it becomes pale yellow.
Add olive oil, milk, and lemon zest (photo 3).
Mix to combine everything.
Add the flour and baking powder (photo 4).
Fold to combine with the rest of the ingredients.
Cover the bowl of magdalenas batter with plastic and place in the refrigerator for about thirty to sixty minutes.
Preheat your oven to 180°C (350°F).
Spoon Spanish muffins’ batter into your tins (photo 5).
Sprinkle with sugar — on an off-center side of the muffins (photo 6).
Place magdalenas in the middle of the oven for about twenty to twenty-five minutes; or until the sugar solidifies.
Remove from the oven and set to cool.
Serve and enjoy your authentic magdalenas — feel free to sprinkle more sugar if preferred.
- Do not skip resting your Spanish muffins batter in the fridge. It helps in making them light and puffy.
- You can use muffin papers to line the tins or just grease each tin with butter before spooning the batter.
- Do not fill the muffin tins to the brim; leave some space on top for the magdalenas to expand once cooked.
Coffee or tea would be perfect.
While traditionally served for breakfast, magdalenas are available in most supermarkets nowadays so that you can enjoy them any time of the day with your favorite drink.
We usually finish them in two days — tops three.
No complaints about the quality of magdalenas for that duration. 🙂
See how easy it is? I bet you even have all the ingredients in your pantry now. So give this authentic magdalenas recipe a try!
Magdalenas Recipe (Traditional Spanish Muffins)
- 1 & 1/4 cups flour
- 1 tbsp baking powder
- 2 medium eggs, room temperature
- 3/4 cup sugar (plus about 1 tbsp for sprinkling)
- 1/2 cup milk
- 1/4 cup olive oil
- 1 large lemon, grated zest
- Strain and combine the flour and baking powder in a medium-sized bowl.
- Using a separate and larger mixing bowl, combine eggs and sugar; beat until it becomes pale yellow.
- Add olive oil, milk, and lemon zest; then mix to combine everything.
- Add the strained flour and baking powder, and fold to combine with the rest of the wet ingredients.
- Cover bowl of magdalenas batter with plastic and place in the refrigerator for about thirty to sixty minutes.
- Preheat your oven to 180°C (350°F).
- Spoon Spanish muffins' batter into your tins.
- Sprinkle with sugar — on the off-center side of the muffins.
- Place magdalenas in the middle of the oven for about twenty to twenty-five minutes or until the sugar solidifies.
- Remove from the oven and set to cool.
- Serve your authentic magdalenas and sprinkle more sugar if desired.
- Cook’s Tip #1: Ensure you rest your Spanish muffins batter in the fridge. It helps in making them light and puffy.
- Cook’s Tip #2: You can grease each tin with butter before spooning the batter, or just do what I did and line them with muffin papers.
- Cook’s Tip #3: Remember not to fill the muffin tins to the brim; leave some space on top for the magdalenas to expand once cooked.
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