Spanish Lemon Muffins (Magdalenas) Recipe

Introduction

Magdalenas are delightful Spanish lemon muffins that offer a light, airy texture with a bright citrus flavor. These moist treats are perfect for breakfast, a snack, or alongside afternoon tea.

Ingredients

• 1 3/4 cups all-purpose flour (210g)
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar (150g), plus extra for sprinkling
• Zest from 1 lemon
• 2/3 cup extra virgin olive oil (160ml)
• 1/4 cup whole milk (80ml)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
2. Step 2: In a large bowl, beat the eggs, sugar, and lemon zest with a hand mixer or stand mixer on medium-high speed until pale and doubled in volume, about 3 minutes.
3. Step 3: While continuing to beat on medium-high speed, slowly pour in the olive oil in a steady stream. Then add the milk and vanilla extract and mix on low speed until just incorporated.
4. Step 4: Gently fold the flour mixture into the wet ingredients using a rubber spatula until combined and no dry flour remains, scraping the sides and bottom of the bowl well.
5. Step 5: Cover the batter and refrigerate for 1 hour to rest.
6. Step 6: About 20 minutes before baking, preheat the oven to 425°F and line a standard muffin pan with paper liners.
7. Step 7: Divide the batter evenly among the 12 muffin wells. Sprinkle a pinch of granulated sugar on top of each muffin.
8. Step 8: Place the muffin pan in the oven, reduce the temperature to 400°F, and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
9. Step 9: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For a more intense lemon flavor, add a tablespoon of fresh lemon juice to the wet ingredients.
• Substitute olive oil with melted butter for a richer taste.
• Try adding a teaspoon of poppy seeds to the batter for extra texture and flavor.
• Ensure eggs are at room temperature to help the batter rise properly.

Storage

Store magdalenas in an airtight container at room temperature for up to 4 days. To refresh before serving, warm them briefly in a microwave or oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze magdalenas?

Yes, magdalenas freeze well. Wrap them individually or place in a freezer-safe container for up to 2 months. Thaw at room temperature before reheating.

What can I use if I don’t have whole milk?

You can substitute whole milk with any milk you have on hand, such as 2% milk, skim milk, or a non-dairy alternative like almond or oat milk. The texture may vary slightly.

Spanish Lemon Muffins (Magdalenas) Recipe

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★★★★★

4.7 from 106 reviews

Magdalenas are traditional Spanish lemon muffins that are light, fluffy, and bursting with citrus flavor. Made with simple ingredients like olive oil, lemon zest, and vanilla, these muffins have a tender crumb and a slightly crispy sugar topping. Perfect for breakfast or an afternoon snack, magdalenas capture the sunny essence of Spain in every bite.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour (210g)
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon kosher salt

Wet Ingredients

• 3 large eggs, at room temperature
• 3/4 cup granulated sugar (150g), plus extra for sprinkling
• Zest from 1 lemon
• 2/3 cup extra virgin olive oil (160ml)
• 1/4 cup whole milk (80ml)
• 1 teaspoon vanilla extract

Instructions

1. Combine the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly mixed.
2. Beat the eggs and sugar. In a large bowl, using a hand mixer or stand mixer with a whisk attachment, beat the eggs, granulated sugar, and lemon zest on medium-high speed until the mixture becomes pale and doubles in volume, about 3 minutes.
3. Add the wet ingredients gradually. While continuing to beat on medium-high speed, slowly pour in the olive oil in a steady stream. Then add the whole milk and vanilla extract, mixing on low speed until fully incorporated.
4. Fold in the dry ingredients. Gently fold the flour mixture into the wet ingredients with a rubber spatula, making sure to scrape the bottom and sides of the bowl, until no dry lumps of flour remain and the batter is well combined.
5. Chill the batter. Cover the bowl and refrigerate the batter for 1 hour to allow flavors to meld and the batter to firm up for better texture.
6. Preheat the oven and prepare the pan. About 20 minutes before the batter is ready, preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper muffin liners.
7. Divide the batter. Evenly scoop or pour the batter into the prepared muffin pan wells, filling each about 3/4 full. Sprinkle a pinch of granulated sugar on top of each muffin for a sweet, crunchy crust.
8. Bake the muffins. Place the muffin pan in the oven and immediately reduce the temperature to 400°F (200°C). Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
9. Cool and serve. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely or serve warm. Store leftover magdalenas in an airtight container for up to 4 days.

Notes

• Ensure eggs are at room temperature to help the batter emulsify properly and create a light texture.
• Chilling the batter before baking helps improve the muffin’s rise and crumb.
• Extra granulated sugar on top creates a traditional slightly crunchy finish.
• You can substitute lemon zest with orange zest for a different citrus flavor.
• These muffins are best eaten fresh but can be frozen for up to 2 months.

Keywords: Magdalenas, Spanish lemon muffins, lemon zest muffins, olive oil muffins, breakfast muffins, Spanish dessert