There's something comforting about the smell of freshly baked Spanish muffins known as magdalenas. These muffins take me back to mornings where a simple, warm treat with coffee could make the day feel special.
What I love about Spanish muffins (Magdalenas) is how simple they are yet how much joy they bring. They're not overly sweet, but just enough to pair beautifully with a café con leche or even tea in the afternoon. The light, fluffy texture and the subtle hint of lemon make them stand out from other muffins.
Spanish muffins are also quick enough to prepare. The batter comes together easily, and after resting, they bake into soft golden tops with a slightly crunchy sugar crust. I think of them as a little taste of Spain that anyone can make at home, whether it's for breakfast, a snack, or to share with friends.
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🧾Spanish Muffins (Magdalenas) Ingredients
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 Sugar: I always whisk these until pale and airy; having the eggs at room temperature helps them whip up beautifully for that light texture.
- Lemon Zest: I love adding just a touch; it brightens the whole batter and gives the muffins a subtle citrus note.
- Butter, Oil, and Milk: Using both butter and oil keeps them moist and soft while still having a rich flavor, and the milk ties it all together.
- Flour, Baking Powder, and Salt: These are the essentials that give the muffins structure, a good rise, and just the right balance.
👩🏻🍳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. Prepare to Bake: 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 Recipe Success
Prep the Pan While the Batter Chills: I like lining the muffin tray and setting everything ready so baking feels seamless once the batter is chilled.
Don't Overmix the Flour: I keep the mixer on low just until combined; this keeps the crumb tender and fluffy.
Storage Tip: These muffins are best the same day, but I keep leftovers in an airtight container for up to 2 days.
🧁More Muffin Recipes to Try!
If you're enjoying these Spanish Muffins (Magdalenas), you'll want to try these other irresistible muffin recipes too:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Spanish Muffins (Magdalenas)
Ingredients
- 4 Eggs
- 150 g Sugar
- 1 tablespoon Lemon Zest
- 100 g Unsalted Butter - Melted
- 80 ml Sunflower Oil
- 60 ml Milk
- 200 g Flour
- 10 g Baking Powder
- ⅛ teaspoon Salt
Instructions
- In a mixing bowl, whisk the eggs and sugar with a hand mixer until pale and fluffy, about 3 minutes.
- Add the lemon zest, melted butter, sunflower oil, and milk, and whisk until smooth, about 1 minute.
- Sift in the flour, baking powder, and salt, then fold gently with a hand mixer on low speed until combined, about 30 seconds.
- Refrigerate the muffin batter for 1 hour.
- Preheat the oven to 410°F (210°C) and line a muffin tray with paper cases.
- Divide the chilled batter evenly into the muffin cases, filling each about three-quarters full.
- Sprinkle a little sugar on top of each muffin.
- Bake for 14-16 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool the muffins in the tray for 5 minutes, then transfer to a 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.