This is another sweet treat that the Filipinos adopted from Spain. In the Philippines, you can find these little gems in every corner bakery and in supermarkets. These Spanish Magdalena muffins are soft and fluffy, simply flavoured with lemon zest and a little bit of vanilla. It’s the simplicity that makes it so delicious and is perfect for breakfast with a cup of coffee or tea and an in between treat. Not too sweet and no other flavour to distract from the delicate lemony taste.
It so happens that one of my dearest childhood friends is called Magdalena. I always think of her when I make this. And while you’re here,check out my recipe for Leche Flan,another sweet treat we borrowed from Spain and made it our own.
What you need to make Magdalena Muffins
- Eggs,caster sugar,plain flour,baking powder,milk,olive oil or vegetable oil that is mild flavoured
- Flavourings – Finely grated zest of 1 lemon, vanilla paste or extract
Easy does it…
- Whisk together the dry ingredients of flour,baking powder, pinch of salt and lemon zest.
- In a separate bowl, whisk caster sugar and eggs until frothy. Then add milk vanilla and oil and whisk until combined.
- Use a spatula to fold the flour into the egg mixture and mix until just combined. Do not overmix or the muffins will be tough. Cover bowl with plastic wrap and set aside in the fridge to rest.
- When ready to bake, preheat to 180°C fan forced and line muffin tray with paper liners ((or spray muffin well with cooking oil spray. Fill the muffin tray with the batter about 3/4 full. Sprinkle the tops with caster sugar.
- Bake for 12-15 minutes or until pale golden.
Spanish Magdalena Muffins
6-8
servings10
minutes15
minutesSoft and Fulffy Lemon Flavoured Muffins
Ingredients
3 Eggs
1/2 cup Caster Sugar
1/2 cup Olive Oil(mild flavoured) or vegetable oil
1/4 cup Milk
1 teaspoon Vanilla
1 1/3 cups Plain Flour
1 tablespoon Baking Powder
Finely grated zest of 1 lemon
Pinch of Salt
Directions
- In a large bowl, whisk together caster sugar and eggs until foamy. Then add milk vanilla and olive oil and whisk until combined.
- In another bowl, whisk flour , baking powder, lemon zest and salt until combined.
- Use a spatula to fold in the flour mixture into the egg mixture and mix until just combined. Do not overmix or the muffins will be tough. Cover the bowl with plastic wrap and set aside in the fridge for one hour.
- When ready to bake, preheat oven to 180°C fan forced. Line muffin tray with paper cases or spray with cooking oil spray.
- Fill muffin tray with with muffin batter 3/4 full. Sprinkle the tops with caster sugar if desired.
- Bake in the preheated oven for about 12-15 minutes until risen and pale golden. Remove to a wire rack to cool. Serve warm or room temperature.
Notes
- Makes 6 large muffins or 8 minis.
