​Spanish Magdalenas Recipe: This Fluffy Lemon Muffin Recipe Takes Baking to New Heights by 30Seconds Food

Magdalenas are tall lemon muffins (some call them cupcakes) from Spain. The muffins are baked using olive oil and lemon zest. The result are fluffy, light muffins that smell amazing.

Spanish magdalenas go perfectly with a cup of tea or coffee for breakfast or at teatime or served as a snack. The muffin recipe is so easy to make.

Cuisine: Spanish
Prep Time 10 minutes plus 30 minutes to chill the batter
Cook Time: 15 minutes
Total Time: 25 minutes plus 30 minutes to chill the batter
Servings: Makes 12 muffins

Ingredients

• 3 eggs
• 1/2 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• dash of salt
• 1/2 cup olive oil
• 3 tablespoons milk
• zest from 1 lemon
• 1 tablespoon sugar, for top

Here's how to make it:

1. Whisk together the eggs and sugar until sugar has dissolved and mixture becomes pale in color.
2. In a bowl, combine the flour, baking powder and salt. Pour this mixture into the eggs along with the olive oil, milk and lemon zest. Whisk until smooth. Cover the bowl and refrigerate for about 30 minutes.
3. Preheat the oven to 450 degrees F.
4. Fill 12 muffin cups lined with baking liners about 3/4 full with the batter (do not stir the batter beforehand). Sprinkle the tops with some granulated sugar.
5. Put into the preheated oven and immediately reduce the temperature to 400 degrees F. Bake for about 15 minutes. At the 10-minute mark, turn the trays. Remove and cool.

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