Are magdalenas and madeleines the same?

Magdalenas and madeleines sound and look pretty similar (they both require chilling the batter and rise nice and high), but these are two different treats. Made with extra virgin olive oil, magdalenas differ from buttery madeleines.

What are magdalenas cookies?

Magdalenas are a type of cake translated as u0022muffinsu0022 or u0022cupcakesu0022 from Spanish. Some people call them magdalenas cookies, but they actually are cakes. Other people consider French madeleines as magdalenas cookies, but they have more in common with cakes than with anything else.

u003cstrongu003eWhat is the history of magdalenas?u003c/strongu003e

Spanish magdalenas history remains quite mysterious. Some say that they have been around u003ca href=u0022https://www.tasteatlas.com/magdalenasu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003esince the pilgrimsu003c/au003e traveled to Santiago de Compostela in Galicia. The story states that a young girl named Magdalena (in the French version Madeleine) served the small cakes to the pilgrims along her long journey.

Where to buy Spanish magdalenas

You can easily find Spanish cupcakes in any shop or supermarket in Spain. But it is so easy to make them at home following their authentic recipe.

What are magdalenas pan substitutes?

To bake magdalenas, you need a mold: a muffin tin or a cupcake pan lined with paper baking cups. But if you don't have one, use silicone muffin cups.

How to serve magdalenas?

u003cliu003eServe magdalenas on their own, with a cup of café con leche or hot chocolate. You can dip them into a hot drink or enjoy them with a glass of champagne or fine Spanish cherry. u003c/liu003e

Magdalenas Recipe: Spanish Muffins

Name: Magdalenas: Spanish Muffins
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Spanish
Ingredients: 3/4 cup + 2 tablespoons (175 g) granulated sugar; 3 medium eggs (125 g), room temperature; 4 tablespoons (60 ml) whole milk, room temperature; 2/3 cup + 2 tablespoons (190 ml) extra virgine olive oil; 1 1/2 cup + 3 tablespoons (210 g) all-purpose flour; 1 1/2 teaspoon baking powder; 1 pinch of salt; 1/2 lemon, zest

Magdalenas: Spanish Muffins

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Magdalenas or Spanish muffins are delicious lemon cakes perfect for pairing with a morning cup of coffee. The authentic magdalenas recipe is simple enough that even children can make these tasty treats on their own.

Author: Irina Totterman
Cook Time: 30 minutes (plus chilling time)
Total Time: 30 minutes
Yield: 12 1x
Category: Small cakes
Method: Baking
Cuisine: Spanish

Ingredients

Scale

3/4 cup + 2 tablespoons (175 g) granulated sugar
3 medium eggs (125 g), room temperature
4 tablespoons (60 ml) whole milk, room temperature
2/3 cup + 2 tablespoons (190 ml) extra virgine olive oil
1 1/2 cup + 3 tablespoons (210 g) all-purpose flour
1 1/2 teaspoon baking powder
1 pinch of salt
1/2 lemon, zest

* If needed, please refer to Baking Conversion Charts.

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Instructions

To make the batter, sift all-purpose flour with baking powder and salt into a mixing bowl. In a separate large bowl, place eggs and sugar and beat with an electric mixer for about 3 to 4 minutes, until fluffy and whitish. Add milk, oil, lemon zest, and beat again. Next, add dry ingredients to the preparation, mixing at a low speed just to combine. Cover batter with plastic in contact (the film has to touch the batter) and refrigerate for one hour or overnight if desired.
Preheat the oven to 480 degrees F/250 degrees C. Line a muffin pan with cupcake liners and fill each with butter up to 2/3 full. Sprinkle a little sugar on top. Bring the muffin tin to the middle rack of the oven and immediately lower the temperature to 420 degrees F/210 degrees C. Bake muffins for 12 to 15 minutes until golden brown.
Check with a toothpick to make sure the cakes are done. Cool them in the pan for no longer than 5 minutes and transfer them to a wire rack.

Notes

Whisk the ingredients well (with a hand whisk or electric mixer) to trap the air that will expand during baking and result in fluffy and soft muffins.
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.
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.
If you don't have a muffin pan, you can create improvised cups with the paper liners themselves. Then, just stack 3 layers to provide the necessary firmness to contain the batter while baking.
Preheat your oven well. Bringing cold batter into the hot oven is the key to obtaining beautifully humped magdalenas.
Don't open the oven while baking: the drop in the oven temperature might result in flat muffins.

Nutrition

Serving Size: 1 muffin
Calories: 254
Sugar: 15 g
Sodium: 29 mg
Fat: 15.2 g
Saturated Fat: 2.4 g
Carbohydrates: 28.5 g
Fiber: 0.5 g
Protein: 3.3 g
Cholesterol: 39 mg

Find it online: https://www.bakinglikeachef.com/magdalenas-recipe-spanish-muffins/