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Magdalenas: Spanish Muffins

Unwrapped Spanish muffin.

5 from 1 review

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.


  • 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.


  1. 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.

  2. 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.

  3. 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.


  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 and 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, just stack 3 layers to provide the necessary firmness to contain the batter while baking.
  5. Preheat your oven well. Bringing cold batter into the hot oven is the key to obtaining beautifully humped magdalenas.
  6. Don't open the oven while baking: the drop in the oven temperature might result in flat muffins.


Keywords: magdalenas, Spanish muffins, Spanish cupcakes




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