Magdalenas (Spanish Muffins)
A recipe for Magdalenas (Spanish Muffins or Cupcakes)! These light muffins are flavored with lemon zest and olive oil for a delicious treat perfect for pairing with coffee.
Servings 10 Muffins
Ingredients
- 3 large eggs
- 1/2 cup (100 grams) granulated sugar plus more for sprinkling
- 1/2 cup (120 milliliters) extra virgin olive oil
- 1/4 cup (60 milliliters) milk
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 1/3 cups (170 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.