Magdalenas are delicious, light and fluffy Spanish lemon-flavoured muffins.
Today, I’m channeling all the springtime vibes with this gorgeous, zesty lemon muffin recipe.
I’ve been enjoying Magdalenas since first visiting Spain. When I visit Spain, I always pick up a pack of Magdalenas for breakfast to enjoy, but I also find myself eating these for a mid-afternoon snack, or after dinner for dessert.
We love sharing recipes from all over the world here on WJBN and celebrating different cuisines.
Magdalenas are soft, citrus-y muffins that are beautifully light. You’ll find them in supermarkets and in bakeries all across Spain, among other baked goods.
Towards the end of January, I made my Crunchie Cheesecake again. That recipe is pure chocolate indulgence, but after eating several slices of cheesecake, I wanted something not as rich as my next bake.
Last month, I also shared my first muffin recipe on this blog and said this year, I would definitely be sharing more muffin recipes with you. If you haven’t seen them yet, here are my Blueberry White Chocolate Muffins.
This isn’t my first attempt at baking Magdalenas. I baked these a couple of years ago. However, the muffins I made were yummy, but they weren’t exactly what I remembered Magdalenas to be like.
I decided to find another recipe to follow and landed on this one by Anna Recetas Fáciles.
The previous recipe I used contained extra virgin olive oil instead of butter. I found the olive oil flavour too strong. I much prefer using a combination of vegetable oil and melted butter.
These Magdalenas are made differently to the muffin recipe I shared with you last month. In the first step, rather than creaming the butter with the sugar, we whisk the eggs with the lemon sugar until frothy.
Once you’ve done that, you will add the milk, melted butter and oil, and then fold the dry ingredients in and allow the muffin batter to rest in the fridge for at least one hour. Resting time is essential and will aid the rise and help keep the muffins super tender.
Magdalenas are very similar in texture to a classic French Madeleine. The only difference here, is that Madeleines are baked in a shell-shaped tin. They have the same lemon flavour and textured sponge.
The lemon can be substituted for orange or lime zest. I want to try orange zest next time I make these and also add some chocolate chips in too!
Magdalenas (Spanish Lemon Muffins)
- 150 g granulated or caster sugar plus extra for the muffin tops
- Zest from one large lemon
- 4 eggs
- 60 ml milk
- 100 g butter (salted or unsalted) melted and warm
- 80 ml vegetable oil
- 200 g plain flour
- 10g baking powder
- Pinch of salt
- In a large mixing bowl, add the sugar and lemon zest. Using your fingertips, rub the lemon zest into the sugar to release the oil.
- Crack the eggs into the mixing bowl and whisk for 2-3 minutes or until they're foamy and have lightened in colour.
- Add the milk, melted butter and vegetable oil. Whisk again to combine fully.
- Sift the flour, baking powder and a smallish pinch of salt over the other ingredients and gently fold to incorporate until no lumps of flour remain. Be gentle when folding and try not to over mix.
- Cover and chill the cake batter for at least one hour. When ready to bake the magdalenas, preheat the oven to 220ºC / 200ºC Fan / 425ºF / Gas Mark 7. Line a 12-hole muffin tin with paper liners. Evenly distribute the cake batter between the paper liners. Sprinkle the tops with a little extra sugar.
- Bake the muffins for 10 minutes, then turn the oven temperature down to 200ºC / 180ºC Fan / 400ºF / Gas Mark 6 and continue baking the muffins for a further 5 minutes until the muffins are well risen and a skewer, when inserted in the centre, comes out clean without any uncooked batter remaining.
- Leave the muffins to cool for a few minutes in the muffin tin, then transport them to a wire rack to finish cooling completely. These muffins are best eaten fresh on the day of baking, but they will keep for up to 3 days stored at room temperature.
Try these lemon recipes next!
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