Go Back

Magdalenas (Spanish Muffins)

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.
Course Breakfast
Cuisine Spanish
Keyword breakfast, brunch, lemon, Magdalenas, muffin, olive oil, Spain, Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour
Servings 10 Muffins


  • 3 large eggs
  • 1/2 cup (100 grams) granulated sugar plus more for sprinkling
  • 1/2 cup (118 ml) extra virgin olive oil
  • 1/4 cup (60 ml) 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


  • 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.