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    Home » Recipes » Breakfast

    Magdalenas (Traditional Spanish Muffins)

    Published: Jul 28, 2022 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.

    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.

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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 the Spanish muffins.
    Magdalenas cooling on a rack, waiting for serving.

    Preparation

    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.

    First part of a collage of images showing the steps of making traditional Spanish muffins.

    Add olive oil, milk, and lemon zest (photo 3).

    Mix to combine everything.

    Add the flour and baking powder (photo 4).

    Second part of a collage of images to show how to prepare authentic Magdalenas.

    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).

    Last part of a collage of images showing the detailed process of making Magdalenas.

    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.

    A pile of classic Spanish cupcakes served with some coffee.

    Helpful tips

    • 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.
    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!

    Text for Roundup Sections
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    Magdalenas cooling on a rack, waiting for serving.

    Magdalenas Recipe (Traditional Spanish Muffins)

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Spanish
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 10 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, 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.

    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
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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