Magdalenas (Spanish Lemon Olive Oil Muffins) Recipe – Spanish Special
This Magdalenas recipe showcases light and fluffy Spanish muffins infused with lemon zest and olive oil. Golden and soft with a delicate citrus aroma, these muffins are a traditional breakfast or snack in Spain, ideal alongside coffee or tea. Simple yet flavorful, Magdalenas highlight rustic Mediterranean baking with a soft crumb and perfectly domed tops.
- Prep Time15 min
- Cook Time30 min
- Perform Time1 hr
- Total Time1 hr 45 min
Magdalenas Ingredients (Makes 12 muffins):
- 3 large eggs
- 3/4 cup (150g) sugar
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) olive oil (light or mild)
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp baking powder
- Zest of 1 lemon
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Sugar (for sprinkling on top)
Make the Batter:
In a large bowl, beat eggs and sugar together until pale and frothy (3–5 mins).
Add milk, olive oil, lemon zest, and vanilla; mix to combine.
Sift in flour, baking powder, and salt. Fold gently until smooth.
Chill the Batter:
Cover and chill the batter in the fridge for 30 minutes. This helps create a tall dome when baking.
Bake:
Preheat oven to 200°C (390°F).
Line a muffin tin with paper liners and fill each about 2/3 full.
Sprinkle a little sugar on top of each batter-filled liner (for a crisp top).
Bake for 15–18 minutes or until golden and domed.
Let cool slightly on a wire rack before serving.
Recipe Notes :
Olive Oil Tip: Use light or fruity olive oil for the best aroma and soft texture.
Citrus Variations: Substitute orange zest for lemon for a different citrus note.
Make Ahead: Store in an airtight container for 2–3 days to keep muffins soft.
Baking Tip: Chilling the batter helps achieve signature domed tops.
Presentation: Fluted paper molds create traditional Spanish muffin shapes, though standard muffin tins are fine.
