These Spanish muffins, known as magdalenas, use whipped eggs, chilled batter, and a hot oven to create tall golden domes with a soft, light crumb. The batter takes about 10 minutes to prepare, while lemon zest adds a subtle citrus flavor and the sugar topping creates a lightly crisp finish.
Why You'll Love My Spanish Muffins
- Tall Golden Domes: Chilling the batter before baking gives the magdalenas their distinctive rise.
- Only 10 Minutes of Preparation: The batter comes together quickly before resting in the refrigerator.
- Soft, Light Texture: Whipped eggs and the combination of butter and sunflower oil keep the crumb airy and tender.
- Crisp Sugar Topping: A little sugar sprinkled before baking creates a delicate contrast with the soft center.
For me, magdalenas belong to the kind of morning when a warm bake and a cup of coffee are enough to make breakfast feel complete. Their familiar lemon scent, tall domes, and simple sugar topping give them a completely different character from the fruit-filled muffins I make at other times. When I want something with juicy berries, I usually choose my raspberry muffins or blueberry muffins, while my banana oatmeal chocolate chip muffins are the more filling option. These Spanish muffins are what I prefer when I want something uncomplicated to enjoy slowly with coffee.
The flavor here is gentle rather than overly sweet, with lemon zest bringing a subtle citrus note and the sugar topping adding a light crunch. Whipping the eggs and sugar creates the airy foundation, while butter and sunflower oil keep the inside soft without making the batter feel heavy. Chilling the mixture before placing it in a hot oven gives the magdalenas their characteristic tall domes. Compared with my richer chocolate muffins, these have a lighter flavor and a more delicate crumb that lets the lemon come through.
What Are Spanish Magdalenas?
Spanish magdalenas are light, cake-like muffins recognised by their tall domed tops and crisp sugar crust. They are commonly enjoyed in Spain for breakfast or as an afternoon snack with coffee. This version uses lemon zest, butter, and sunflower oil for a soft crumb with a subtle citrus flavor.
Key Ingredients in Spanish Muffins (Magdalenas)
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Room-Temperature Eggs and Granulated Sugar: I whisk these together until pale and airy because they create the light foundation that helps the muffins rise.
- Unsalted Butter and Sunflower Oil: Using both gives the magdalenas a soft texture while adding enough richness without overpowering the lemon.
- Lemon Zest and Milk: The zest gives the batter its gentle citrus flavor, while the milk helps everything combine into a smooth batter.
- All-Purpose Flour, Baking Powder, and Salt: I use these to give the muffins structure, support their tall domes, and balance the sweetness.
How to Make Spanish Muffins
You can find the complete printable Spanish Muffin recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix Wet Ingredients: Whisk eggs and sugar until pale and fluffy, then add lemon zest, melted butter, sunflower oil, and milk.
2. Combine Dry Ingredients: Sift in flour, baking powder, and salt, folding gently until smooth. Chill the batter for 1 hour.
3. Fill the Muffin Pan: Preheat oven to 210°C (410°F), line muffin tray with paper cases, and fill each three-quarters full. Sprinkle sugar on top.
4. Bake and Cool: Bake 14-16 minutes until golden and cooked through. Let Spanish muffins rest 5 minutes, then cool slightly on a rack before serving.
Tips for Spanish Muffins
Start with Room-Temperature Eggs: I take the eggs out of the refrigerator before mixing because they combine more easily with the sugar and help create a pale, airy base.
Prepare the Pan During the Chill: While the batter rests, I line the muffin pan and organise everything for baking so the cold batter can go into the oven without unnecessary delay.
Watch the Final Minutes: I start checking the magdalenas at 14 minutes. The tops should look golden, and a toothpick inserted into the center should come out clean.
Storage
These Spanish muffins have their lightest texture on the day they are baked. Once completely cool, I keep any leftovers in an airtight container at room temperature for up to 2 days.
What to Serve with Spanish Muffins
I usually serve magdalenas with café con leche or tea for a simple breakfast or afternoon snack. For a more complete weekend brunch, they make a sweet finish after scrambled eggs with tomatoes or my zucchini frittata.
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Recipe
Spanish Muffins (Magdalenas)
Ingredients
- 4 eggs - at room temperature
- 150 g granulated sugar
- 1 tablespoon lemon zest
- 100 g unsalted butter - melted
- 80 ml sunflower oil
- 60 ml milk
- 200 g all-purpose flour
- 10 g baking powder
- ⅛ teaspoon salt
- Granulated sugar - for sprinkling
Instructions
- Add 4 eggs and 150 g granulated sugar to a mixing bowl. Beat with a hand mixer for about 3 minutes, until pale, airy, and increased in volume.
- Add 1 tbsp lemon zest, 100 g unsalted butter, melted, 80 ml sunflower oil, and 60 ml milk. Mix for about 1 minute, until smooth.
- Sift in 200 g all-purpose flour, 10 g baking powder, and ⅛ tsp salt. Mix on low speed for about 30 seconds, stopping as soon as no dry flour remains. Cover and refrigerate the batter for 1 hour.
- Preheat the oven to 410°F / 210°C and line a 12-cup muffin pan with paper liners. Divide the chilled batter evenly between the liners, filling each about three-quarters full, then sprinkle a little granulated sugar over each one.
- Bake the Spanish muffins for 14-16 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the magdalenas cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Anabella says
These Spanish Muffins turned out so soft and fluffy! I love the hint of lemon zest, it really makes them perfect for breakfast with coffee. Definitely making them again soon.