Magdalenas Spanish Muffin Recipe
Magdalenas Spanish Muffin Recipe - These can be found in every single Spanish supermarket and local bakery but are even nicer when homemade hot from the oven. Try this simple recipe, slightly different to traditional cupcakes as they are made with olive oil and lemon zest.
Here in Spain, you will often find them served for Breakfast but of course they are perfect with a cup of Spanish coffee or a mug of tea.
Ingredients
Makes about 24 cakes
360g plain flour or pastry flour
240 ml Extra Virgin Olive Oil
250ml milk (full fat is best)
3 eggs
200g granulated sugar, plus extra for sprinkling
pinch of salt
2 tbsp/16g or 1 packet of baking powder
1tsp vanilla extract (optional)
Zest of half a lemon
Magdalenas, Spanish muffin recipe
Method
To help get that “volcanic” shape, beat the eggs well, they should be light and frothy, add the sugar, beat until all the sugar has dissolved.
Add the lemon zest, vanilla extract if using and whisk slowly.
Add the olive oil, little by little, mixing gently.
Add the milk, a little at a time, whisking well after each addition
Sift the flour, baking powder and pinch of salt and gently fold into the mixture, stir until there are no lumps, try not to overmix as this deflates the batter and will create tough muffins.
To get the real spongy texture of a Spanish Magdalena, let the mix rest in the fridge. Cover the bowl and leave in the fridge for 30 minutes.
Preheat the oven to 220ºC 425ºF
Line muffin trays with paper. Fill each muffin tin with 3/4 of the batter and sprinkle the tops with sugar. Place in the oven and reduce temperature to 400˚F (200˚C).
Bake for 15 to 20 minutes in the middle of the oven, don´t be tempted to open the oven until you think they are ready, to check use a toothpick in the middle of a muffin to make sure they're cooked through, it should come out clean.
Allow to rest for 5 mins before removing from the tins, place on a wire rack.
Serve warm or at room temperature.
Tips
Line the muffin tins with paper liners. Do not use silicone liners inside the tins as this prevents the heat needed to help the Magdalenas rise, if using silicone liners place them directly on the baking sheet.
Storage - when cool, they will keep in an airtight container at room temperature for about 3 days.
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