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Magdalenas (Spanish Muffins)

Unwrapped Spanish muffin.
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Magdalenas are traditional Spanish muffins, light, fluffy, lemon-scented cakes made with olive oil. This authentic magdalenas recipe uses a chilled batter and a hot oven to get tall, domed tops, and you can make them with or without a mixer.

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.

Instructions

  1. To make the batter, sift all-purpose flour, baking powder, and salt into a mixing bowl. In a separate large bowl, beat the eggs and sugar with an electric mixer for about 3 to 4 minutes, until fluffy and whitish. Add milk, oil, lemon zest, and beat again. Next, add the dry ingredients, mixing on low speed just to combine. Cover the batter with plastic wrap (the film has to touch the batter) and refrigerate for 1 hour or overnight, if desired.
  2. Preheat the oven to 480°F (250°C). Line a muffin pan with cupcake liners and fill each with butter up to 2/3 full. Sprinkle a little sugar on top. Place the muffin tin on the middle rack and immediately lower the temperature to 420°F (210°C). Bake muffins for 12 to 15 minutes until golden brown.
  3. 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.

Notes

  1. Whisk the ingredients well (with a hand whisk or electric mixer) to trap air that will expand during baking, resulting in fluffy, soft 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 while baking: the drop in the oven temperature might result in flat muffins.

Nutrition

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