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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 10 Muffins
Course: Breakfast
Cuisine: Spanish

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

    Cup of Yum
  1. 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.
  2. Fold in the flour, baking powder, and salt until no clumps remain. Cover the bowl and refrigerate for 30 minutes.
  3. Preheat oven to 425˚F (220˚C). Line muffin tins with paper liners or lightly grease.
  4. 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).
  5. 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.
  6. Allow to cool in pan for 5 minutes before removing to wire rack.
  7. Serve warm or at room temperature.