Magdalenas (Spanish Muffins)

Quick Summary: Magdalenas are traditional Spanish muffins, light, fluffy, lemon-scented cakes eaten for breakfast with coffee. This authentic magdalenas recipe uses a simple oil-based batter that is chilled, then baked hot for a tall domed top. You can make them with or without a mixer in a standard muffin pan.

What are magdalenas?

Magdalenas are traditional Spanish muffins, small lemon-scented cakes with a light, fluffy crumb. In Spanish, magdalenas means "muffins," while magdalenas caseras translates as "homemade cupcakes." They are also known as Spanish cupcakes, magdalenas muffins, or Spanish madeleines (madeleines espagnoles in French).

What sets them apart is the copete, the tall domed "topknot" that rises over the paper liner during baking. Across Spain, the same cakes go by regional names such as "malenas," "polkas," and "cajicas" in the Aragon region, showing how deeply rooted they are in local baking.

Their history is tied to the French mantecada, a close cousin first brought to Spain and later enjoyed across Latin America. That mix of French influence and Spanish tradition is exactly what gives these little cakes their character.

Why you'll love this recipe

• Simple and quick: it uses a few basic ingredients and comes together fast, with or without a mixer.
• Bakery-style results: a hot oven and chilled batter give you tall, domed tops just like a Spanish bakery.
• Fun to bake with kids: children love the high muffin tops they nickname "volcano muffins," and these are a nice addition to a lunchbox.
• Good any time of day: enjoy them for breakfast, afternoon tea, a light snack, or even a Sunday brunch.
• Light and lemony: a light crisp top meets a soft, lemon-scented crumb.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure the ingredients are at room temperature before you begin.

• Eggs: the recipe calls for three medium eggs at room temperature.

• Sugar: use granulated sugar.

• Oil: use a high-quality extra virgin olive oil, as these Spanish cupcakes are traditionally made with olive oil and its flavor is an important part of the recipe. For a milder taste, use mild or light olive oil, or substitute sunflower oil. If you prefer, you can also replace the olive oil with melted butter.

• Milk: The recipe calls for whole milk, but you can use low-fat milk if preferred. For richer, more flavorful magdalenas, try evaporated milk with 6.6% fat. It gives the cupcakes a slightly firmer structure, making them especially good for dipping into hot coffee or tea.

• Flour: the recipe calls for all-purpose flour, but you can use all-purpose flour with half whole wheat flour.

• Baking powder: use fresh aluminum-free baking powder (not baking soda).

• Lemon zest: classic magdalenas use lemon zest, but you can substitute it with orange, lime, or even grapefruit zest. If desired, add the freshly made zest from a whole lemon.

Equipment

You need only a few basic tools to make pan-fried muffins:

• muffin pan
• paper cupcake liners
• mixing bowls
• electric mixer
• hand whisk
• flour sifter
• wire rack

How to make magdalenas

Step 1. To make the muffin batter, combine the flour, baking powder, and a pinch of salt in a medium bowl.

Step 2. In a separate large bowl, beat the eggs with an electric mixer for about 3 to 4 minutes, until fluffy and whitish (photo 1).

Step 3. Add milk, oil, and lemon zest to the egg mixture and beat again. Next, add the dry ingredients to the mixture, mixing on low speed to combine (photo 2).

Step 4. Cover the batter with plastic wrap (the film must touch the batter) and refrigerate for 1 hour or overnight, if desired.

Step 5. Preheat the oven to 480°F (250°C). Line a muffin pan with paper cupcake liners (aka paper cases) and divide batter between the cups.

Step 6. Fill each cup with butter up to ⅔ full, then sprinkle a bit of sugar on the tops of each cake (photo 3).

Step 7. Place the muffin pan on the middle shelf of the preheated oven and immediately lower the temperature to 420°F (210°C).

Step 8. Bake muffins for 12 to 15 minutes until golden brown (photo 4).

Step 9. Check with a toothpick to make sure the cakes are done. Cool in the pan for no longer than 5 minutes, then transfer to a wire rack.

Expert tips

1. Whisk the ingredients well (with a hand whisk or electric mixer) to trap the air that will expand during baking and result in fluffy muffins.
2. Never skip the chilling of the batter. This step relaxes the gluten and prepares your batter for the maximum rise during baking. The temperature difference (aka thermal shock) works similarly for French madeleines.
3. Line the muffin tins with paper liners instead of using the silicone ones. In the latter case, place sturdy silicone liners on the preheated baking sheet.
4. If you don't have a muffin pan, you can create improvised cups with the paper liners themselves. Then stack 3 layers to provide the firmness needed to hold the batter while baking.
5. Preheat your oven well. Bringing cold batter into the hot oven is the key to obtaining nicely humped magdalenas.
6. Don't open the oven door while baking: the drop in the oven temperature might result in flat muffins.

Recipe variations

Follow this basic Spanish magdalenas recipe as is, or give it your own twist with these variations:

• More lemon: add lemon extract, or glaze the muffins with a mix of 1 to 2 tablespoons of lemon juice and 1 cup (125 g) of powdered sugar.
• Other flavors: swap the lemon zest for orange zest, orange blossom water, or vanilla, and top with pine nuts before baking.
• Mix-ins: stir in ground cinnamon, chocolate chips, poppy seeds, chopped dried fruit, seeds, or diced apple or pear.
• Chocolate: replace 1 oz (30 g) of flour with cocoa powder, or make ColaCao magdalenas by swapping half the flour for chocolate drink mix.
• Fruit: fold in fresh blueberries for lemon blueberry muffins and finish with an apple glaze.
• Nutella-filled: add half the batter, a tablespoon of Nutella, then the rest of the batter in each liner.
• Valencian shape: use elongated paper cups placed close together on the tray for a tongue-like shape that is good for dipping.

Storing & freezing

Once cooled, store magdalenas in an airtight container at room temperature for up to three days. To keep them longer, freeze them: let the cakes cool completely, wrap each one tightly in plastic wrap, then place them in freezer-safe bags or containers, label them, and keep them away from strong-smelling foods. Frozen this way, they last about 2 months.

To defrost, move the cakes to the fridge overnight or leave them on the counter for a couple of hours. You can also warm them in the microwave for about a minute, and they will taste as fresh as the day you made them.

You can even freeze the batter. Spoon it into a freezer bag and freeze. When ready to bake, leave the bag at room temperature for a few hours to defrost, snip off a corner to make an improvised pastry bag, pipe the batter into each mold, and bake as directed.

Recipe FAQ

Are magdalenas and madeleines the same?
No. They look similar, and both rely on a chilled batter that rises high, but magdalenas are Spanish muffins made with olive oil, while madeleines are buttery French shell-shaped cakes.

What is the difference between a magdalena and a muffin?
A magdalena is the Spanish version of a muffin. The batter is oil-based, lighter, and always chilled before baking, which gives magdalenas their signature tall, domed "volcano" top.

What are magdalenas cookies?
Despite the name, magdalenas are cakes, not cookies. In Spanish, the word means "muffins" or "cupcakes." Some people call them magdalenas cookies, but they are soft little cakes.

What is the history of magdalenas?
Their exact origin is unclear. One story says they date back to pilgrims traveling to Santiago de Compostela, where a young woman named Magdalena (Madeleine in French) served them and gave the cakes their name.

What can I use instead of a magdalenas pan?
You do not need a special magdalenas pan. A standard muffin tin or cupcake pan lined with paper baking cups works well. If you have neither, sturdy silicone muffin cups also do the job.

Where can you buy Spanish magdalenas?
You can find them in almost any shop or supermarket in Spain, but they are simple enough to make fresh at home with this authentic recipe.

How do you serve magdalenas?
Serve them on their own or with a cup of café con leche, hot chocolate, or coffee for dipping. They are also served at brunch with a glass of champagne.

How many calories are in one magdalena?
One magdalena has 254 calories, making it a satisfying breakfast treat or snack.

Love small cakes? Try these next!

• French madeleines
• Traditional financiers
• Raspberry financiers
• Raspberry friands
• Chocolate cherry financiers

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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.