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    Home » Recipes » Breakfast

    Magdalenas (Traditional Spanish Muffins)

    Published: Jul 28, 2022 · Modified: Mar 28, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    An overhead shot of freshly baked Spanish cupcakes, straight out of the oven.

    What are magdalenas?

    Magdalenas are perfect example of the simplicity of classic Spanish treats.

    They are healthier than normal cupcakes because they are made of olive oil, not butter.

    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 these Spanish muffins, but if you want to make authentic magdalenas, you must include them. 🙂

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    Ingredients

    All the ingredients you need to prepare authentic magdalenas at home.
    • 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 your Spanish muffins.
    Magdalenas cooling on a rack, waiting for serving.

    Preparation

    Start preparing magdalenas by sifting and combining the flour and baking powder.

    Sifting dry ingredients to prepare magdalenas.

    Combine eggs and sugar using a large mixing bowl.

    Combining eggs with sugar as base for Spanish muffins batter.

    Beat until it becomes pale yellow.

    Add olive oil, milk, and lemon zest.

    Adding the grated lemon zest with the rest of wet ingredients for magdalenas.

    Mix to combine everything.

    Add the flour and baking powder.

    Adding the dry ingredients with the rest of the ingredients for traditional Spanish muffins.

    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.

    Spooning the Spanish muffins batter into cupcake papers.

    Sprinkle with sugar — on an off-center side of the muffins.

    Sprinkling sugar magdalenas before baking.

    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.

    A pile of classic Spanish cupcakes served with some coffee.

    Helpful tips

    • You can use muffin papers to line the tins or just grease each tin with butter before spooning the batter for magdalenas.
    • Do not skip resting your Spanish muffins batter in the fridge. It helps in making them light and puffy.
    • Remember not to fill the muffin tins to the brim; leave some space on top for the magdalenas to expand once cooked.
    An image of Spanish muffin cut into half, to show the softness inside.

    FAQs

    What to serve with these Spanish cupcakes?

    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.

    How long do they last?

    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!

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    📖 Recipe

    Latest (Mar23) feature image for Magdalenas, five pieces of the Spanish muffins, with coffee on the background.

    Magdalenas Recipe (Traditional Spanish Muffins)

    Known locally as magdalenas, these traditional Spanish muffins or cupcakes are deliciously soft, light, and lemony — and so easy to make. Excellent for breakfast and after-meal treats, magdalenas willl surely become a family favorite!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Spanish
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10 pieces
    Calories: 183kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Hand Mixer
    • Muffin Tins
    • Rubber Spatula

    Ingredients

    • 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

    Instructions

    • 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.
    • Enjoy!

    Notes

    • 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 for magdalenas, 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 your Spanish muffins to expand once cooked.

    Nutrition

    Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 145mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 67IU | Calcium: 93mg | Iron: 1mg
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