Magdalenas (Spanish Muffins or Cupcakes) recipe for #BakingBloggers! These light muffins are flavored with lemon zest and olive oil for a delicious treat perfect for pairing with coffee.
#BakingBloggers
Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For May, we are featuring the Baking of Spain and I am joining in with a recipe for Magdalenas (Spanish Muffins)!
Check out more of my #BakingBloggers recipes here: Voisilmäpulla (Finnish Butter Eye Buns), Strawberry Nutella Galette, and Baked Cookies and Cream Doughnuts.
Magdalenas (Spanish Muffins)
I first came across Magdalenas while reviewing the cookbook, Spain, a few years ago and can’t believe it took me until now to finally make them! Related to the French Madeleines, the Spanish Magdalenas come in a muffin shape and are a wonderful accompaniment to breakfast or an afternoon snack. The kids were particularly mesmerized with their rise (copete) and have now nicknamed them, “volcano muffins.” I flavored the muffins with lemon zest and olive oil, but chocolate and orange zest are also popular.
To help get that “volcanic” shape, beat the eggs well, followed by the sugar, olive oil, and milk. They should be light and frothy. After mixing in the flour and one tablespoon of baking powder, place the batter in the refrigerator for 30 minutes-1 hour before baking (don’t leave it much longer than that- this particular recipe uses baking powder and not yeast). Preheat the oven to 425˚F (220˚C) before adding the muffins, then immediately decrease the temperature to 400˚F (200˚C). Leave the oven door closed as they bake (try not to peek until they are nearly done).
The Magdalenas are especially wonderful warm from the oven paired with a cup of coffee. Once cool, they will keep in an airtight container at room temperature for about 3 days.
A few tips
- Fold the flour into the egg mixture just until combined and no clumps remain, but be careful not to overmix. This will deflate the batter and create more tough muffins.
- Line the muffin tins with paper liners. Do not use silicone liners inside the tins. This will prevent the heat needed to help the Magdalenas rise. Place sturdy silicone liners directly on the baking sheet.
- Fill each muffin tin about 3/4 full. I slightly overfilled a standard ice cream scoop to transfer the batter to each of the prepared muffin tins. I have found this to be the easiest way to get a consistent size.
- If desired, sprinkle a little sugar over the top of each muffin before placing in the oven to add a bit of crispness on top.
Check out what everyone else made!
May 2020: Baking of Spain
-
- Basque Chicken from Palatable Pastime
- Catalan Coca from A Day in the Life on the Farm
- Flan De Leche Condensada from Sneha’s Recipe
- Magdalenas (Spanish Muffins) from Tara’s Multicultural Table
- Patatas Panaderas from Karen’s Kitchen Stories
- Pescado al Horno con Gambas from Culinary Adventures with Camilla
- San Marcos Cake from Pandemonium Noshery
- Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spanish Potato Bake from Making Miracles
- Tarta de Santiago from Caroline’s Cooking
- Tortilla de Patatas from Sid’s Sea Palm Cooking
Magdalenas (Spanish Muffins) Recipe
Adapted from Recetas de Rechupete
Magdalenas (Spanish Muffins)
Ingredients
- 3 large eggs
- 1/2 cup (125 grams) granulated sugar plus more for sprinkling
- 1/2 cup (100 ml) extra virgin olive oil
- 1/4 cup (50 ml) milk
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 1/3 cups (200 grams) pastry flour
- 1 tablespoon (10 grams) baking powder
- Pinch salt
Instructions
- In a large bowl, beat the eggs until light and foamy. Slowly beat in the sugar, followed by the olive oil and milk. Whisk in the lemon zest and vanilla extract.
- Fold in the flour, baking powder, and salt until no clumps remain. Cover the bowl and refrigerate for 30 minutes.
- Preheat oven to 425˚F (220˚C). Line muffin tins with paper liners or lightly grease.
- Fill each muffin tin with 3/4 of the batter and if desired, sprinkle the tops with sugar. Place in the oven and reduce temperature to 400˚F (200˚C).
- Bake the Magdalenas until risen and golden around the edges, 13-15 minutes. Do not open the oven door while baking until they are nearly done. Allow to cool in pan for 5 minutes before removing to wire rack.
- Serve warm or at room temperature.
Caroline
I’m not quite sure how, but I’d kind of forgotten about magdalenas until I saw you were going to be making them – they used to be one of my favorite treats when I lived in Madrid. Yours look lovely, plus helpful tips.
Juli M
I have some olive oil I really love the taste of, I can’t wait to try it in muffins with lemon zest. These look so delicious, I can’t wait to make my own volcanoes.
Karen
I love the bumps on top! These sound delicious. I’m loving all of the olive oil-centric recipes this month.
sneha datar
I too love these volcanic top muffins they look so inviting.
Sid
And another recipe to put on the list to try making. These look like a fun bake.