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.
* If needed, please refer to Baking Conversion Charts.
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.
Keywords: magdalenas, Spanish muffins, Spanish cupcakes