Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spanish Lemon Muffins (Magdalenas) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

Magdalenas are traditional Spanish lemon muffins that are light, fluffy, and bursting with fresh citrus flavor. These charming little cakes combine the richness of extra virgin olive oil with the bright zest of lemon, creating a perfect balance of moist texture and refreshing tang. Ideal for breakfast, tea time, or a delightful snack, these muffins bring a taste of Mediterranean sunshine to your table.

  • Total Time: 1 hour 35 minutes
  • Yield: 12 muffins

Ingredients

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 and set aside.
  2. Beat the eggs: Using a hand mixer or stand mixer fitted 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: While continuing to beat on medium-high speed, slowly pour the extra virgin olive oil in a steady stream. Then add the whole milk and vanilla extract, mixing on low speed just until fully incorporated.
  4. Fold in the dry ingredients: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula. Be careful to combine until no lumps remain, scraping the bowl’s bottom and sides to ensure an even batter.
  5. Chill the batter: Cover the bowl with plastic wrap and refrigerate the batter for 1 hour to let the flavors meld and the batter to thicken slightly.
  6. Prepare to bake: About 20 minutes before the hour is up, preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking.
  7. Divide the batter: Evenly divide the chilled batter among the 12 muffin wells. Lightly sprinkle each muffin top with a pinch of granulated sugar for a subtle crunch and sweetness.
  8. Bake the muffins: Place the muffin pan in the oven, immediately reduce the temperature to 400°F (200°C), and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
  9. Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 4 days.

Notes

  • For best flavor, use fresh lemon zest and high-quality extra virgin olive oil, as these are key to the recipe's signature taste.
  • Make sure eggs are at room temperature to achieve proper volume when beaten.
  • Chilling the batter improves texture and helps the muffins rise better.
  • Sprinkling sugar on top before baking creates a delightful crunchy topping.
  • Magdalenas freeze well; wrap them tightly and thaw before serving.
  • Visit Mediterranean specialty shops for authentic ingredients to enhance your baking experience.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spanish-lemon-muffins-magdalenas-recipe/