Magdalenas (Classic Spanish Lemon Muffins Recipe)

Traditional Spanish muffins, light and fluffy, served with coffee or milk.

Ingredients (Makes 10–12 magdalenas)

• 2 large eggs

• 150 g granulated sugar

• 150 ml sunflower or olive oil

• 150 ml milk

• 200 g all-purpose flour

• 1 tsp baking powder

• Zest of 1 lemon

• Pinch of salt

Preparation

1. Preheat oven:

   • Preheat oven to 200°C (390°F).

   • Line a muffin tin with paper liners.

2. Mix wet ingredients:

   • Whisk eggs and sugar until pale and slightly thickened.

   • Add oil, milk, and lemon zest; mix well.

3. Add dry ingredients:

   • Sift flour, baking powder, and salt into the mixture.

   • Fold gently until just combined.

4. Rest batter:

   • Let batter rest in the refrigerator for 30 minutes to help create a domed top.

5. Bake:

   • Fill liners 3/4 full.

   • Bake 15–18 minutes until golden and a toothpick inserted comes out clean.

6. Cool and serve:

   • Remove from oven and cool on a wire rack.

Serving Suggestions

• Enjoy for breakfast or merienda (afternoon snack).

• Serve with coffee, hot chocolate, or milk.

Cooking Tips

• Resting the batter helps achieve the classic magdalena rise.

• Lemon zest adds traditional flavor, but orange zest can be used as a variation.

• Avoid overmixing to keep muffins light and airy.