Magdalenas (Spanish Lemon Muffins) Recipe

Introduction

Magdalenas are traditional Spanish lemon muffins that are light, fluffy, and bursting with citrus flavor. They make a perfect companion to your morning coffee or an afternoon snack. This easy recipe delivers moist muffins with a delightful olive oil richness and a touch of vanilla.

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: Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until evenly mixed.
2. Step 2: Beat the eggs, sugar, and lemon zest. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until the mixture is pale and has doubled in volume, about 3 minutes.
3. Step 3: Add the wet ingredients. While continuing to beat the eggs on medium-high speed, slowly pour in the olive oil in a steady stream. Then add the milk and vanilla extract, mixing on low speed until all are incorporated.
4. Step 4: Fold in the dry ingredients. Gently fold the flour mixture into the wet batter using a rubber spatula, scraping the bottom and sides of the bowl, until no dry flour remains and the batter is smooth.
5. Step 5: Chill the batter. Cover the bowl with plastic wrap or a lid and refrigerate for 1 hour to let the flavors meld and the batter firm up slightly.
6. Step 6: Preheat and prepare. About 20 minutes before the batter is ready, preheat your oven to 425°F. Line a standard muffin pan with muffin liners.
7. Step 7: Fill the muffin pan. Evenly divide the batter among the 12 muffin cups. Sprinkle the tops lightly with granulated sugar for a slight crunch.
8. Step 8: Bake the muffins. Place the muffin pan in the oven, immediately reduce the temperature to 400°F, and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
9. Step 9: Cool and serve. Let the muffins cool in the pan for 10 minutes, then transfer them 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.
• Try substituting half the milk with orange juice for a citrus twist.
• Use regular vegetable oil if you prefer a more neutral oil instead of olive oil.
• Sprinkle a bit of coarse sugar on top before baking for extra texture and sweetness.

Storage

Store magdalenas in an airtight container at room temperature for up to 4 days. To refresh before serving, warm them briefly in a preheated oven or microwave. These muffins are best enjoyed fresh but can also be frozen for up to 1 month; thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the whole milk with almond milk, oat milk, or another plant-based milk. The texture may vary slightly but the muffins will still be delicious.

Why do I need to chill the batter before baking?

Chilling the batter helps the flavors develop and allows the batter to firm up, which leads to a better rise and a more tender crumb in the finished muffins.

Magdalenas (Spanish Lemon Muffins) Recipe

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5 from 51 reviews

Magdalenas are traditional Spanish lemon muffins characterized by their light, fluffy texture and bright citrus flavor. Made with simple ingredients like olive oil and fresh lemon zest, these muffins are perfect for breakfast or a delightful snack. Their moist interior and slightly crisp tops come from a careful combination of creaming eggs and sugar, folding in dry ingredients, and baking at a high temperature.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• 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 well mixed.
2. Beat the eggs: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the eggs, sugar, and lemon zest on medium-high speed until the mixture is pale in color and has doubled in volume, about 3 minutes.
3. Add the wet ingredients: 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, mixing on low speed just until they are incorporated.
4. Fold in the dry ingredients: Add the flour mixture to the wet ingredients and carefully fold it in using a rubber spatula. Make sure to scrape the bottom and sides of the bowl, folding until no dry flour lumps remain and the batter is smooth.
5. Chill the batter: Cover the bowl with plastic wrap and refrigerate the batter for 1 hour to improve texture and flavor.
6. Prepare to bake: About 20 minutes before the batter finishes chilling, preheat the oven to 425°F (218°C). Line a standard 12-cup muffin pan with paper liners.
7. Divide the batter: Evenly scoop or pour the chilled batter into the muffin cups, filling each well nearly full. Sprinkle a pinch of granulated sugar on top of each muffin for a sweet crust.
8. Bake the muffins: Place the muffin pan in the oven and immediately reduce the temperature to 400°F (204°C). Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
9. Cool and serve: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days.

Notes

• Using extra virgin olive oil gives the muffins a subtle fruity flavor and moist crumb; do not substitute with other oils for authentic taste.
• Allowing the batter to rest and chill enhances the texture and helps develop flavors.
• Make sure the eggs are at room temperature for better volume when beaten.
• If you want a more intense lemon flavor, you can add a teaspoon of freshly squeezed lemon juice in addition to the zest.
• Ensure muffins are cooled completely before storing to prevent condensation and sogginess.

Keywords: Magdalenas, Spanish lemon muffins, lemon zest muffins, olive oil muffins, traditional Spanish baking, breakfast muffins, citrus muffins