Magdalenas are classic Spanish muffins; light, fluffy, and delicately flavored with lemon. They’re so easy to prepare and excellent for breakfast or merienda — a timeless Spanish treat that never goes out of style!
Magdalenas are believed to have originated in the northern part of Spain, and that thing on top that looks like a hat? That’s regular sugar — nothing fancy to worry about.
It’s okay not to have those ‘hats’ in these Spanish muffins, 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 muffins because they are made with olive oil, not butter.
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Why these Spanish muffins are a keeper!
- Easy to make with pantry staples. Made with basic ingredients like flour, eggs, sugar, and oil, magdalenas are fuss-free — perfect for beginner bakers or last-minute cravings.
- Deeply rooted in Spanish tradition. A staple in Spanish households and cafes, these muffins reflect Spain’s affection for simple pastries. Every bite connects you to a tradition of homemade merienda and weekend baking.
- Travel and picnic-friendly. Individually portioned and easy to pack, magdalenas are ideal for school lunches, picnics, or gatherings.
Ingredients
(See the recipe card below for measurements.)
- 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.
- Lemon – you would only be using the grated zest (not the white part!).
- Milk – whole 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.
How to make magdalenas
Start by sifting and combining the flour and baking powder.
Combine eggs and sugar using a large mixing bowl.
Beat until it becomes pale yellow.
Add olive oil, milk, and lemon zest.
Mix to combine everything.
Add the flour and baking powder.
Fold to combine with the remaining ingredients.
Cover the bowl with plastic wrap and place in the refrigerator for about thirty to sixty minutes.
Preheat your oven to 180°C (350°F).
Spoon muffin batter into your tins.
Sprinkle with sugar — on the off-center side of the muffins.
Place the Spanish muffins in the middle of the oven for about twenty to twenty-five minutes; or until the sugar has set.
Remove from the oven and set to cool.
Serve and enjoy your authentic magdalenas — feel free to sprinkle more sugar if preferred.
Helpful tips
- You can use muffin papers to line the tins or just grease each tin with butter before spooning the batter.
- Do not skip resting the batter in the fridge. It helps in making the muffins 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.
Serving suggestions
The lemony magdalenas make the perfect light accompaniment to a rich main dish, such as Spanish oxtail stew.
Their bright flavors balance out the robust, savory notes of traditional stews.
Serve magdalenas with a warm cup of café con leche or Spanish-style hot chocolate for a simple, satisfying breakfast.
But if you want it for a late weekend breakfast, add a slice of this intensely flavored chocolate cake for that treat.
While they’re available in most supermarkets nowadays, you can easily make a batch of your own at home.
I bet you even have all the ingredients in your pantry now. So give this authentic magdalenas recipe a try!
More classic Spanish recipes
These light muffins showcase the Spanish cuisine because they reflect the country’s deep-rooted love for simple, homemade pastries that are tied to daily life, regional tradition, and local ingredients — just like these other Spanish dishes:
Locally known as ‘espinacas con garbanzos,’ it’s a beloved dish rooted in Andalucian cuisine, blending Moorish influence with local ingredients.
Often enjoyed as a tapa, it showcases the rich diversity of Spain, combining nutty chickpeas, warm spices, and tender spinach for a simple, yet flavorful vegetarian dish.
It’s a comforting, rustic dish that reflects the heart of traditional Spanish cooking — simple ingredients like chicken, paprika, and tomatoes come together in one complex pot of flavor.
Rooted in home kitchens across Spain, it embodies the country’s love for slow-cooked meals.
GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL DESSERTS!
📖 Recipe
Magdalenas Recipe (Traditional Spanish Muffins)
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, larger mixing bowl, combine the eggs and sugar; beat until the mixture becomes pale yellow.
- Add olive oil, milk, and lemon zest; then mix until everything is combined.
- Add the strained flour and baking powder, and fold to combine with the rest of the wet ingredients.
- Cover the mixing bowl with plastic and place it in the refrigerator for about thirty to sixty minutes.
- Preheat your oven to 180°C (350°F).
- Use a spoon to transfer the batter into your tins.
- Sprinkle with sugar — on the off-center side of the muffins.
- Place the muffins in the center of the oven and bake for 20 to 25 minutes, or until the sugar has set.
- Remove from the oven and set to cool.
- Serve your authentic magdalenas and sprinkle more sugar if desired.
- Enjoy!
Notes
- Cook’s Tip: Ensure you rest the batter in the fridge. It helps in making the muffins light and puffy.
- Refer to the post for more tips and suggestions.
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