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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.

Ingredients

Scale

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

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