Magdalenas are traditional Spanish sponge muffins made with extra virgin olive oil and a hint of lemon zest, giving them a delicate citrus aroma and a moist, tender crumb. These light, fluffy treats are perfect for breakfast, afternoon tea, or a quick snack, often enjoyed with a cup of coffee or hot chocolate.
Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 3 eggs
- ½ cup sugar
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- ¼ cup whole milk
- Zest of 1 lemon
- Extra sugar (for topping)
Instructions
1: Prepare the Batter
- In a large mixing bowl, beat eggs and sugar until the sugar dissolves and the mixture becomes pale.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, whisking until just combined.
- Pour in the olive oil, milk, and lemon zest, mixing until smooth.
2: Chill the Batter
- Cover the bowl and refrigerate for 1 hour—this helps create the signature domed tops.
3: Preheat and Prepare the Oven
- Preheat the oven to 480°F (250°C).
- Line a muffin tin with paper liners.
4: Fill and Bake the Magdalenas
- Fill each muffin cup ¾ of the way full with batter.
- Sprinkle a pinch of sugar on top of each muffin.
- Place the muffins in the oven, then immediately lower the temperature to 400°F (200°C).
- Bake for 15 minutes on the middle rack—do not open the oven while baking.
- Test for doneness with a toothpick—if it comes out clean, they’re ready.
5: Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature with coffee or tea.
Tips for Perfect Magdalenas
- Chilling the batter helps achieve a better rise and signature domed tops.
- Use high-quality olive oil for a rich, authentic flavor.
- For extra fluffiness, beat the eggs and sugar until light and airy before adding dry ingredients.
Frequently Asked Questions
Q: Can I use another oil instead of olive oil?
Yes, but extra virgin olive oil gives the best flavor and traditional taste.
Q: How should I store Magdalenas?
Store in an airtight container at room temperature for up to 3 days.
Q: Can I add other flavors?
Absolutely! Try adding orange zest, vanilla extract, or a sprinkle of cinnamon.
Enjoy your homemade Magdalenas, a light and delicious Spanish treat! 🇪🇸😊
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