Madeleine Flavors (10+ Easy Variations)

Quick Summary: Madeleine flavors range from classic vanilla and lemon poppy seed to raspberry, gingerbread, chocolate chip, and nut- or seed-sprinkled versions, plus glazed finishes. Start with one basic madeleine batter, then add zest, spices, extracts, mix-ins, or a glaze to create endless variations.

This roundup is a part of my Madeleine series in tribute to this iconic French pastry and all that it means, from fascinating madeleine history, choosing the right ingredients and madeleine pan, all the secrets of authentic madeleine hump, and storage suggestions.

Dust or not dust madeleines

Should you dust madeleines with powdered (icing) sugar? It is optional and comes down to personal taste:

• Common finish: most recipes add a light dusting of powdered sugar as a final touch.
• The French way: French chefs usually serve madeleines without any powdered sugar on top.
• Which side to dust: flat-looking madeleines are often dusted on the shell side and photographed that way, while authentic French madeleines are served hump up with the shell side down.
• Where decorations go: toppings sit on the signature hump, called "la bosse des madeleines," so the hump is the side the French would dust.
• The takeaway: dust or skip it based on how you plan to serve and present the cakes.

Classic French madeleines

Lemon madeleines are a classic French treat enjoyed for centuries. These delicate, shell-shaped cakes are a breakfast favorite and are scented with the zest of a lemon, orange, or lime, depending on what you prefer. Some chefs also add orange flower water to their recipe.

Flavored madeleines

Once you have mastered classic madeleines, one batter opens the door to endless different flavors. Most start from citrus or vanilla, but you can add your own twist:

• Mix into the batter: fold in chopped nuts, chocolate chips, or dried fruit before baking.
• Sprinkle on top: scatter nuts, seeds, or fruit over the batter in the molds just before baking.
• Finish with a glaze: coat the baked cakes with a lemon, orange, or even rum glaze.
• Experiment freely: combine flavors and ingredients to find your own favorite version.

Vanilla madeleines

What to do if you do not like the citrus note in madeleines? You can make plain madeleines or flavor them with only vanilla (see the recipe below).

Lemon poppy seed madeleines

Lemon poppy seed madeleines are zesty, sweet, and easy to make. A zester grater is the handiest tool for the job:

• Add the flavor: zest half a lemon, then stir the zest and 1 teaspoon of its juice into the batter in the last step.
• Mix and bake: fold gently, then bake in a standard madeleine mold or in muffin tins.
• Make it milder: skip the lemon zest without changing the texture, and use only poppy seeds for a lighter, refreshing version.

Raspberry madeleines

Raspberry madeleines are delicate cakes flavored with rosewater and raspberry, perfect for sharing with someone you love:

• Flavor base: combine dried raspberries with a touch of rosewater for a soft, floral note.
• Fruit swaps: replace dried raspberries with freeze-dried strawberries or freeze-dried blueberries if you prefer, and skip the rosewater in that case.

Gingerbread madeleines

Gingerbread madeleines bring warm spices to the classic batter, and they work all year, not just in winter. A blend of ground spices gives them their rounded, cozy flavor:

• Best spice formula: mix ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
• How to add: stir the spice blend into the sifted flour and baking powder, then fold the dry ingredients into the batter.
• Try more variations: add ½ teaspoon ground coriander like One Hot Oven does in her spiced madeleines, or ⅛ teaspoon ground allspice as Epicurious' chefs do.
• A savory twist: Martha Stewart adds ⅛ teaspoon freshly ground pepper to her madeleines for more flavor and aroma while baking.
• Keep it simple: you do not need every spice at once; four is enough for a well-rounded result.
• How to serve: pair them with hibiscus tea sorbet, basil, or orange ice cream in summer, or serve them alongside coffee in fall.

Nut madeleines

Nut madeleines add flavor and crunch with just a handful of ingredients. Sprinkle toasted nuts or seeds on top before baking:

• Choose your nuts: use toasted chopped nuts or seeds such as pistachios, almonds, pecans, or walnuts.
• When to add: scatter them over the batter in the molds before baking for extra flavor and texture.
• Arranging larger pieces: if you use quarters of pecans or walnuts, arrange them in a circle and leave room in the center so the madeleines can rise freely.

Pumpkin seed madeleines

Have you ever thought of adding organic pepitas (no-shell pumpkin seeds) to madeleines? Since pumpkin season comes in the fall, it's easy to make pumpkin seed madeleines around the Halloween holiday.

Sprinkle the butter already in the madeleine molds with raw or toasted pepitas, and bake as directed. Add a few toasted unsalted sunflower seeds as well if you desire. 

Chocolate chip madeleines

Chocolate chip madeleines are a favorite for chocolate lovers. Stir the chocolate into the batter at the last step, or scatter it on top, then chill and bake:

• Type of chocolate: use chopped dark chocolate or chocolate chips, whether dark, milk, white, or mint.
• How much to add: stir in 3 ½ oz (100 g) chocolate, chopped into small pieces, or ¼ cup (40 g) chocolate chips, for an even spread through the baked cakes.
• When to add: fold the chocolate into the batter at the last step, right before refrigerating.
• Topping option: sprinkle the chips on top instead, and add a few toasted flaked almonds for crunch.

Glazed madeleines

A glaze turns plain madeleines into a new treat. Brush or dip the freshly baked cakes, then let the coating set for a glossy finish:

• Citrus glaze: the most common option, made with a tangy lemon glaze or an orange glaze from Bon Appétit.
• Seasonal citrus: use a blood orange glaze during blood orange season for extra color and flavor.
• Maple glaze: try the maple glaze if you are a maple syrup fan.
• Rosewater glaze: brush on the rosewater glaze for a floral, romantic touch.
• Boozy margarita glaze: add an alcohol note with the boozy margarita glaze.
• Molasses or honey: glaze spiced madeleines with the molasses glaze for depth, or use about 3 tablespoons of melted honey.
• How to glaze: unmold and cool the cakes for 5 minutes, dip the top (not the shell side) into the glaze, and set them to bump up. If you prefer, glaze the shell side instead, especially when using honey.

Other madeleine flavors

There are so many ways to flavor classic French madeleines by adding different ingredients to the batter. Here are a few flavor ideas for you:

1. Earl Grey tea: melt the butter, add two tea bags, and let the butter infuse for 10 minutes. Then discard the tea bags and finish making the madeleine batter as directed.
2. Lavender: Add 1 teaspoon of dried lavender to the melted butter and let it steep for 5 minutes. Then pour the butter into a fine sieve and incorporate the infused butter into the cake batter. 
3. Matcha: Add 1 to 2 teaspoons of matcha powder to the sifted flour and baking powder mixture. Make the batter as directed.
4. Coconut: Add ¼ to ⅓ cup (25 to 33 g) of sweetened shredded coconut to the cake batter.
5. Cranberry: Add ⅓ cup (40 g) of finely chopped dried cranberries (or dried cherries) with one tablespoon of orange zest to the batter.
6. Blueberry: Add ⅓ cup (40 g) of dried wild blueberries to the cake batter and sprinkle with the flaked almonds before baking.
7. Almond: Add a few drops of almond extract to the madeleine batter.
8. Saffron: Place butter and saffron threads in a small saucepan and heat over low until butter is melted. Then follow the recipe as directed.
9. Chocolate: Replace two tablespoons of flour with two tablespoons of unsweetened cocoa powder.
10. Maple: replace honey with the same amount of reduced maple syrup. Cook maple syrup over medium-low heat and reduce it by half, cooking for about 15 minutes.

Madeleines are delicious when served right from the oven and slightly cooled. Keep them in an airtight container for a couple of days, but the cakes will start losing their crispiness. That is why fresh-from-the-oven madeleines are the best.

Below, I am sharing a basic recipe for Vanilla French Madeleines that you can adapt to many flavors. Play with flavors and customize these little cakes in the way you desire.

Read the post about how to make perfect French madeleines before you start. It is the best guide to succeed in making classic French madeleines.

Recipe FAQ

How do you flavor madeleines?
Start with one basic madeleine batter, then build flavor in a few ways: add citrus zest or extracts, fold spices into the sifted dry ingredients, stir in mix-ins like chopped nuts or chocolate, sprinkle toppings into the buttered mold, or finish baked madeleines with a glaze.

What is the most popular madeleine flavor?
Classic vanilla is the most common, closely followed by lemon. From there, chocolate chip, raspberry, and gingerbread are favorite variations.

Can you add mix-ins to madeleine batter?
Yes. Chopped nuts, seeds, chocolate, dried fruit, and citrus zest all work well. Keep pieces small so the batter still fills the shell mold evenly.

Should you dust or glaze madeleines?
Either works. A light dusting of powdered sugar suits plain and citrus versions, while a glaze adds shine and extra flavor and pairs nicely with spiced or fruit madeleines.

Can you freeze flavored madeleines?
Yes. Freeze undecorated madeleines in an airtight container for up to a few months, then thaw at room temperature. Add any glaze or dusting after thawing.

How many calories are in a madeleine?
One vanilla French madeleine has about 112 calories.

Love tea time cakes? Try these next!

• Raspberry Madeleines
• French Financiers
• Blackberry Friands
• Or browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.