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Magdalenas (Spanish Lemon Muffins) Recipe

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★★★★★

4.8 from 69 reviews

Magdalenas are traditional Spanish lemon muffins known for their soft, fluffy texture and bright citrus flavor. These delightful treats are made with simple ingredients like olive oil, lemon zest, and vanilla, resulting in moist muffins that are perfect for breakfast, snacks, or tea time. The batter is chilled before baking to enhance flavor and rise, creating light, tender crumb muffins with a sweet sugar crust on top.

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. This ensures an even distribution of leavening and salt throughout the batter.
  2. Beat the eggs: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the eggs, granulated sugar, and lemon zest on medium-high speed. Continue beating for about 3 minutes until the mixture is pale and has roughly doubled in volume, creating a light and airy base.
  3. Add the wet ingredients: With the mixer still running on medium-high, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify it well. Then add the whole milk and vanilla extract and mix on low speed just until combined, being careful not to overmix.
  4. Fold in the dry ingredients: Add the flour mixture gradually and gently fold it into the wet ingredients using a rubber spatula. Fold carefully to avoid deflating the batter, scraping the bottom and sides of the bowl to eliminate any dry lumps of flour. Combine until just incorporated.
  5. Chill the batter: Cover the bowl with plastic wrap or a lid and refrigerate for 1 hour. Chilling helps to develop flavor and firm up the batter for better rise during baking.
  6. Get ready to bake: About 20 minutes before baking, preheat the oven to 425°F (220°C). Line a standard muffin pan with 12 muffin liners to prepare for baking.
  7. Divide the batter: Scoop or pour the chilled batter evenly into the 12 lined muffin wells. Sprinkle a pinch of granulated sugar on top of each muffin for a sweet, slightly crunchy topping.
  8. Bake the muffins: Place the muffin pan in the oven and immediately reduce the temperature to 400°F (205°C). Bake the magdalenas for 18 to 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool and serve: Let the muffins cool in the pan for 10 minutes to set, then transfer them onto a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days.

Notes

  • Using extra virgin olive oil gives these muffins a unique, fruity flavor compared to butter-based muffins.
  • Do not skip chilling the batter; it improves texture and helps the muffins rise evenly.
  • Room temperature eggs help achieve better volume when whipping.
  • You can substitute whole milk with almond milk or other dairy alternatives if desired.
  • For an extra lemony flavor, add a tablespoon of fresh lemon juice along with the zest.
  • Store magdalenas at room temperature inside an airtight container to maintain freshness.

Keywords: Magdalenas, Spanish lemon muffins, lemon muffins, olive oil muffins, traditional Spanish baking, easy breakfast muffins, lemon zest muffins, homemade muffins

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