Magdalenas are light, fluffy Spanish olive oil muffins scented with lemon and finished with a dusting of sparkly sugar. They’re an easy-to-make breakfast or afternoon treat.
In Spain, breakfast is quick and simple. It’s usually just a small bite with a café con leche before the day begins. While lunch can stretch into an hours-long multi-course affair, breakfast is often just pan con tomate or something sweet, like these magdalenas.
Magdalenas are light, fluffy Spanish muffins made with olive oil and lemon zest. Their airy texture comes from whipping eggs and sugar into a frothy foam that expands in the heat of the oven, giving the muffins lots of lift. Olive oil keeps them tender and adds a subtle fruity flavor. A sprinkle of sugar just before baking gives them their signature, sparkling crust.
All across Spain, you’ll find freshly baked magdalenas in bakery windows, but they’re just as often baked at home because of how easy they are to make. While they’re a typical breakfast, magdalenas are just as popular as a merienda, the after-school snack for kids, or an afternoon coffee break for adults.
Magdalenas Ingredients
With simple ingredients, the fruity notes of olive oil shine through in these magdalenas, so choose a flavorful, high-quality extra-virgin variety. Here’s what else you’ll need:
- Eggs: Beaten with the sugar, eggs provide the structure for these fluffy muffins.
- Granulated sugar: Sugar sweetens the muffins and helps aerate the eggs properly for a spongy texture.
- Lemon: Lemon zest adds a bright citrusy flavor to the muffins. Since you’re just using the zest, use an untreated, unwaxed lemon.
- Extra virgin olive oil: Olive oil ensures these muffins stay tender and lends them a fruity flavor. Arbequina and Hojiblanca are common Spanish varietals that are perfect for baking.
- Milk: Whole milk adds the most richness to the batter, but you can use reduced-fat milk, plant-based milk, or even yogurt if you prefer.
- Vanilla extract: With its floral, caramel notes, vanilla enhances the flavor of these muffins.
- All-purpose flour provides the structure for these muffins without making them tough. You can substitute it with an equal amount of one-to-one gluten-free flour.
- Baking powder: This leavening agent makes the muffins rise, lending them a fluffy, airy texture.
- Salt: A pinch of salt enhances the flavor of the muffins.
How to Make Magdalenas
To achieve the fluffy texture of Spanish magdalenas, start by beating the eggs with the sugar until they’re pale yellow and doubled in volume. Allowing the batter to rest in the fridge for an hour before baking gives the muffins some extra lift in the oven.
Make Batter + Chill
- Combine the dry ingredients. In a medium bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 3/4 teaspoons baking powder, and 1/4 teaspoon kosher salt.
- Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat 3 large eggs, 3/4 cup (150g) granulated sugar, and lemon zest on medium-high speed until pale and doubled in volume, about 3 minutes.
- Add the wet ingredients. While continuing to beat the eggs on medium-high speed, pour in 2/3 cup (160ml) extra virgin olive oil in a slow, steady stream. Pour in 1/4 cup (60ml) whole milk and 1 teaspoon vanilla extract, and mix on low until incorporated.
- Fold in the dry ingredients. Add the flour mixture and carefully fold with a rubber spatula until the mixture is combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.
- Chill and get ready to bake. Cover the bowl and let it rest in the refrigerator for 1 hour. About 20 minutes before the muffin batter is done resting, preheat the oven to 425°F. Line a standard muffin pan with muffin tin liners.
Bake + Cool
- Divide the batter. Scoop or pour the batter into the prepared muffin pan, dividing it evenly among the 12 wells. Sprinkle the top of each muffin with a pinch of granulated sugar.
- Bake the muffins. Set the muffin pan in the oven and reduce the oven temperature to 400°F. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool, serve, and store. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool before serving. Serve warm or at room temperature. The muffins will keep in an airtight container for up to 4 days.
Ways to Mix it Up
In stores and bakeries, you’ll find magdalenas with countless flavors and mix-ins, from cinnamon and almond to chocolate chip. Here are some of my favorite, easy variations to change the flavor from lemon muffins to something else entirely:
- Switch the citrus: Try using orange zest instead of lemon zest, or use a mix of both.
- Make them extra lemony: These magdalenas are already lemon-scented, but to give them a pronounced lemon flavor, substitute fresh lemon juice for the milk.
- Add cinnamon: Lemon and cinnamon are a popular combination in Spanish baking. Add 1/2 teaspoon ground cinnamon to the muffin batter and sprinkle the tops with cinnamon sugar before baking.
- Almond magdalenas: Replace the vanilla extract with 3/4 teaspoon almond extract. Sprinkle the tops of the muffins with sliced almonds and granulated sugar before baking.
What to Serve with Magdalenas
A Magdalena and a coffee is a typical Spanish breakfast, whether at home or at the cafe down the street from the office.
Most people eat magdalenas plain or dip them in their coffee. But that doesn’t mean you can’t dress them up with a dollop of Greek yogurt, a handful of berries, or a spoonful of berry or strawberry compote. For brunch or a special afternoon snack, serve them with a carajillo, a Spanish spiked coffee.
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Magdalenas (Spanish Lemon Muffins)
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
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and lemon zest on medium-high speed until pale and doubled in volume, about 3 minutes.
- Add the wet ingredients. While continuing to beat the eggs on medium-high speed, pour in the olive oil in a slow, steady stream. Pour in the milk and vanilla extract, and mix on low until incorporated.
- Fold in the dry ingredients. Add the flour mixture and carefully fold with a rubber spatula until the mixture is combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.
- Chill the batter. Cover the bowl and let it rest in the refrigerator for 1 hour.
- Get ready to bake. About 20 minutes before the muffin batter is done resting, preheat the oven to 425°F. Line a standard muffin pan with muffin tin liners.
- Divide the batter. Scoop or pour the batter into the prepared muffin pan, dividing it evenly among the 12 wells. Sprinkle the top of each muffin with a pinch of granulated sugar.
- Bake the muffins. Set the muffin pan in the oven and reduce the oven temperature to 400°F. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool before serving. Serve warm or at room temperature. The muffins will keep in an airtight container for up to 4 days.
Notes
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