Ingredients
- 3 eggs
- ½ cup + 1 tablespoon sugar (110 g)
- 1½ cups all-purpose flour (180 g)
- 2 teaspoon baking powder (10 g)
- ½ teaspoon salt (just a pinch)
- ½ cups extra virgin olive oil (120 ml)
- ¼ cup whole milk (60 ml)
- Zest of 1 lemon
- sugar to top the muffins optional
Instructions
- Beat the eggs and sugar in a large bowl until the sugar is completely dissolved.
- Sift the flour, salt and baking powder together in a separate bowl and then add to the egg and sugar mixture. Whisk until just incorporated.
- Add the olive oil, milk, and lemon zest and whisk until well combined.
- To achieve the spongy texture of a Spanish magdalena, you’ll need to let the mix rest in the fridge. Cover the bowl with plastic wrap and leave in the fridge for 1 hour.
- Preheat the oven to 480°F (250°C).
- Line muffin trays with muffin wrappers.
- Fill the muffin wrappers ¾ of the way, and, if you’d like, sprinkle a pinch of sugar on top of each muffin. This will form the sugary crust that is typical of the Spanish magdalena.
- As soon as you put the muffins in the oven, lower the heat to 400°F (200°C). Bake for 15 minutes on the middle rack, don’t open the oven until you think they’re ready.
- Test with a toothpick in the middle of a muffin to make sure they’re cooked through
- Let your magdalenas rest for at least five minutes before enjoying!
Notes
- Flour: Most Spanish muffin recipes call for all-purpose flour. You can also use cake flour or even substitute half of the flour for whole wheat flour — this will produce a different taste, but a healthier muffin!
- Milk: If you don’t want to use milk just use one more egg.
- Egg: Eggs, olive oil, and lemon are what these muffins taste like! So use the best eggs you can, at room temperature.
- Olive Oil: Make sure to use high-quality extra virgin olive oil here. These muffins taste like the oil you’ll use (that’s the point!) so make it a good one!
- Lemon Zest: The classic muffins use lemon zest, but you can substitute orange zest, lime zest, or spices like cinnamon, cardamom, or nutmeg.
- To make sure your magdalenas rise nice and high (their signature shape) make sure not to overmix, to refrigerate the batter before baking, and to start the oven at 480°F (250°C) and lower as soon as you put them in to 400°F (200°C). These three things should leave you with volcano shaped muffins!
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