Spanish Magdalenas Recipe

🧁 Spanish Magdalenas Recipe: Traditional Lemon Muffins

Spanish magdalenas are one of those simple homemade treats that fit perfectly into breakfast or an afternoon snack.

They are soft, light and gently flavored with lemon, with a golden top and a tender crumb that makes them ideal with coffee, tea or a glass of milk.

In Spain, magdalenas are a very familiar bakery and home-cooking classic. They are easy to make, use simple ingredients and do not need frosting or complicated decoration.

The key is getting enough air into the batter and avoiding overmixing once the flour goes in.

If you enjoy traditional Spanish sweet recipes, you may also like these Spanish Churros or these Spanish Torrijas.

⏱️ Cooking Times

If you need help converting grams, cups, tablespoons or oven temperatures, use our Cooking Measurement Conversion Chart.

🛒 Ingredients for Spanish Magdalenas

• 2 large eggs
• 120 g white sugar
• 120 g all-purpose flour
• 100 g unsalted butter, softened or melted and cooled
• 1 teaspoon baking powder
• Zest of 1 lemon
• 1 teaspoon vanilla extract, optional
• 1 pinch of salt
• Extra sugar, for sprinkling on top

Tip: use fresh lemon zest rather than bottled lemon flavoring. It gives the magdalenas a much cleaner and more natural aroma.

👨‍🍳 How to Make Spanish Magdalenas

1️⃣ Beat the eggs and sugar

Place the eggs and sugar in a large bowl.

Beat with electric beaters for around 4 to 5 minutes.

The mixture should become pale, thick and noticeably larger in volume.

This step is important because it helps create a light texture.

2️⃣ Add the butter

Add the softened or cooled melted butter gradually.

Mix on low speed until incorporated.

Do not pour in hot butter because it can affect the eggs.

3️⃣ Add the lemon zest

Add the lemon zest, vanilla if using and a pinch of salt.

Mix briefly.

4️⃣ Add the dry ingredients

Sift together the flour and baking powder.

Add them to the bowl in two batches.

Fold gently with a spatula until no dry flour remains.

Do not overmix.

5️⃣ Rest the batter

Cover the bowl and let the batter rest for around 30 minutes.

You can also refrigerate it during this time.

A short rest helps the batter settle and can improve the rise in the oven.

6️⃣ Prepare the muffin cases

Preheat the oven to 180°C / 350°F.

Place paper cases inside a muffin tray.

Fill each case about two-thirds full.

Do not fill them to the top because they need room to rise.

7️⃣ Add sugar on top

Sprinkle a small amount of white sugar over each magdalena.

This creates a slightly crisp, sweet top as they bake.

8️⃣ Bake until golden

Bake for around 18 to 20 minutes.

Avoid opening the oven during the first 15 minutes.

The magdalenas should rise and turn lightly golden.

9️⃣ Check the center

Insert a toothpick into the center of one magdalena.

If it comes out clean or with a few dry crumbs, they are ready.

🔟 Cool before serving

Leave them in the tray for about 5 minutes.

Then transfer to a wire rack and let them cool.

They are delicious slightly warm or completely cooled.

👀 How to Know Spanish Magdalenas Are Ready

Look for:

• A golden top with a slight dome.
• A soft, springy center.
• No wet batter on a toothpick.
• A light lemon aroma when they come out of the oven.

🇪🇸 What Are Spanish Magdalenas?

Magdalenas are small traditional Spanish cakes usually baked in individual paper cases.

They are commonly eaten for breakfast or as a snack and are often flavored with lemon.

Spain’s official tourism website includes a traditional magdalena recipe from Aragón made with butter, flour, sugar, eggs, baking powder and lemon zest. :contentReference[oaicite:1]{index=1}

Traditional Magdalenas on Spain.info

⚠️ Common Mistakes

The magdalenas are dense

The eggs and sugar may not have been beaten long enough.

Give them several minutes so the mixture becomes pale and airy.

They do not rise

Make sure the baking powder is fresh and avoid overmixing the batter.

They are dry

They were probably baked too long.

Start checking them around minute 18.

The tops stay pale

Your oven may run cool.

Give them another minute or two, but keep an eye on them.

The batter sinks after mixing

Fold the flour in gently rather than beating aggressively.

✨ Tips for Better Spanish Magdalenas

• Beat eggs and sugar well: this gives you a lighter crumb.
• Use fresh lemon zest: it gives much better aroma.
• Do not overmix: stop as soon as the flour disappears.
• Rest the batter: even 20 to 30 minutes helps.
• Fill cases evenly: this helps them bake at the same rate.
• Add sugar on top: it gives that familiar bakery-style finish.

🍋 Can You Make Magdalenas with Olive Oil?

Yes.

Many home versions use a mild olive oil or sunflower oil instead of butter.

If you use olive oil, choose one with a gentle flavor so it does not overpower the lemon.

For 100 g butter, you can use around 80 to 85 ml mild olive oil.

☕ What to Serve with Magdalenas

They are excellent with:

• Coffee
• Café con leche
• Tea
• Hot chocolate
• A glass of milk
• Fresh fruit

For another Spanish breakfast idea, try these Spanish Torrijas.

🧊 Storage

Store the magdalenas in an airtight container at room temperature for up to 3 days.

Do not refrigerate them unless your kitchen is very warm, because refrigeration can dry them out.

You can also freeze them for up to 2 months.

Let them thaw at room temperature before serving.

🥄 Nutritional Information

Nutritional values are approximate and depend on the size of the magdalenas.

❓ FAQ About Spanish Magdalenas

Are Spanish magdalenas the same as muffins?

They are similar, but magdalenas are usually lighter, simpler and often flavored with lemon.

Can I make magdalenas without butter?

Yes.

You can use mild olive oil or sunflower oil instead.

Why do Spanish magdalenas have a domed top?

A well-aerated batter, proper oven temperature and not overmixing all help create a good rise.

Can I add chocolate chips?

Yes.

It is not the most traditional version, but it works well.

Can I use orange zest instead of lemon?

Absolutely.

Orange zest gives a softer, sweeter citrus flavor.

Can I freeze magdalenas?

Yes.

Once completely cool, freeze them in an airtight bag or container for up to 2 months.

🧁 A Simple Spanish Breakfast Classic

Spanish magdalenas are proof that you do not need fancy ingredients to make a good homemade breakfast.

Eggs, flour, sugar, butter and lemon are enough to create soft, golden little cakes that are perfect with coffee or milk.

Make a batch, keep them in an airtight container and you have an easy Spanish breakfast or snack ready for the next few days.