Description
These fluffy Magdalenas are a Spanish classic, similar to cupcakes, with a light and airy texture and a delicate lemon flavor. Perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 3 large eggs
- 150g granulated sugar
- 150ml whole milk
- 150ml vegetable oil
- 250g all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- Zest of 1 lemon
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 200°C (390°F). Line a muffin tin with paper liners.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
- Gradually whisk in the milk and vegetable oil until combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients in three additions, mixing until just combined. Do not overmix.
- Stir in the lemon zest.
- Fill each muffin liner about two-thirds full with batter.
- Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
- For best results, make sure all ingredients are at room temperature.
- Do not open the oven door during the first 10 minutes of baking to ensure the Magdalenas rise properly.
- Store leftover Magdalenas in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 Magdalena
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Magdalenas, Spanish cupcakes, fluffy, lemon, breakfast, snack, traditional