Magdalenas (Spanish muffins) Recipe

Introduction of Magdalenas (Spanish muffins) Recipe

Magdalenas, also known as Spanish muffins, are tasty lemon pastries that go great with a cup of coffee in the morning. The genuine magdalenas recipe requires no fancy equipment and may be made with or without a mixer. They are great for people of all ages to make and enjoy eating.

Magdalenas (Spanish muffins) Recipe 2

Madeleines are a classic French dessert, although you might be more familiar with the Spanish version, the Spanish muffin.

Magdalenas muffins, magdalenas cupcakes, and Spanish madeleines are all names for these tasty pastries (madeleines espagnoles in French).

Malenas, polkas, and cajicas are all names for magdalenas that are used in Spain’s Aragon area.

The French and the Spanish both love the delicious pastries known as madeleines.

Despite the French connotations of its name, magdalenas are not the same as madeleines.

Breakfast often consists of a slice of magdalena sponge cake and a cup of coffee in Spain.

Once reserved for special occasions like holidays and birthdays, you can now find them in stores across Spain.


  • 3 eggs
  • ½ cup sugar 100g
  • 1 ⅓ cup all purpose flour 185g plain flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup olive oil 120ml
  • 3 tablespoon milk
  • 1 lemon zest ie zest from 1 lemon
  • 1 tablespoon sugar to top – optional (but recommended)


Magdalenas (Spanish muffins) Recipe 1

  • The eggs and sugar should be beaten together until the sugar has dissolved and the mixture is pale and foamy.
  • Combine the flour, baking powder, and salt in a separate bowl. Add the oil, milk, and lemon zest to the egg and sugar mixture. Blend together until there are no lumps. Wrap it up and put it in the fridge for about half an hour.
  • Start preheating the oven to 450F/230C as the chilling period nears its finish. Put 12 paper muffin cups in a muffin tray.
  • Remove the batter from the refrigerator and divide it evenly among the muffin cups using a spoon; there’s no need to stir the batter, so simply scoop it out and fill the cups about 3/4 of the way.
  • Sprinkle some sugar over the top of each muffin, if desired (recommended), and bake at 400 degrees Fahrenheit (200 degrees Celsius).
  • Don’t open the oven for at least 10 minutes to ensure good rising; bake the muffins for around 15 minutes, flipping once after about 10-12 minutes to assist the ‘humps’ be even in the centre.
  • Allow to cool a minute or two before removing from tin onto a cooling rack.


You can use a light or more fuller-flavored olive oil as you prefer for this – a more flavorful extra virgin olive oil is going to come through flavor-wise, for me in a good way but may not be to all tastes.


Calories: 185kcal
Carbohydrates: 21g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Trans Fat: 1g
Cholesterol: 41mg
Sodium: 67mg
Potassium: 103mg
Fiber: 1g
Sugar: 10g
Vitamin A: 66IU
Vitamin C: 1mg
Calcium: 42mg
Iron: 1mg

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