Magdalenas (Spanish Lemon Muffins)
Magdalenas are tender olive oil and lemon muffins. To get the best texture make sure to let the batter chill for 1 hour before baking.
Servings: 12 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
Nutrition
Calories: 240.6kcal | Carbohydrates: 26.9g | Protein: 3.4g | Fat: 13.4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9.2g | Trans Fat: 0.004g | Cholesterol: 41.5mg | Sodium: 128.6mg | Potassium: 43.3mg | Fiber: 0.5g | Sugar: 12.9g | Vitamin A: 67.6IU | Calcium: 49.7mg | Iron: 1.2mg
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