Magdalenas (Spanish Lemon Muffins)
Magdalenas are traditonal Spanish lemon muffins, with a light and fluffy texture.
Servings 12
Ingredients
- 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
Instructions
- 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.