Magdalenas Recipe: Easy Spanish Lemon Breakfast Muffins 2026

Magdalenas are one of the most beloved treats in traditional Spanish baking. Their warm lemon aroma, tender crumb and that signature domed top make them a delight for breakfast, an afternoon snack or really any moment of the day.

This version keeps things simple and honest: eggs, sugar, mild oil, whole milk, flour, baking powder and lemon zest. The magic comes from technique rather than a long ingredient list, so a little patience with the whisk and a rest in the fridge do most of the work.

You will end up with ten golden, spongy magdalenas that pair beautifully with coffee or a cup of hot chocolate. They are the kind of homemade pleasure that never goes out of style and is always welcome on the table.

Before you start, take the ingredients out of the fridge about 2 hours ahead so they come to room temperature. Good-quality ingredients and a calm, unhurried approach are the quiet secrets behind a bakery-worthy result.

For that perfect domed top, the whipping of the batter is essential. Do not rush beating the eggs with the sugar; it is better to do it by hand and little by little, or at a fairly low speed if you prefer a mixer, so you get small bubbles and a wonderfully spongy texture later on.

Ingredients for Magdalenas

Makes 10 magdalenas

• 2 medium eggs
• 200 g white sugar (180 g for the batter and 20 g for decoration)
• 80 g mild oil (sunflower or mild olive oil)
• 120 g whole milk
• 180 g wheat flour
• 8 g baking powder (Royal type)
• Zest of 1 lemon

How to Make Magdalenas Step by Step

1. Beat the eggs and sugar

Beat 2 medium eggs with 180 g white sugar using a hand whisk or a mixer at medium-low speed, until the mixture doubles in volume and the sugar has dissolved. Take your time here, since this step builds the airy structure that gives the magdalenas their lift.

2. Add the oil

Add 80 g mild oil, either sunflower or mild olive oil depending on your preference, and stir it into the mixture until fully integrated.

3. Pour in the milk

Pour 120 g whole milk into the previous mixture and mix very well with your whisk, keeping the batter smooth and even.

4. Sift in the flour and baking powder

Sift 180 g wheat flour together with 8 g baking powder over the mixture. Mix just until combined, stopping as soon as no traces of flour remain, so the batter stays light.

5. Add the lemon zest and chill

Finally, add the zest of 1 lemon and mix until integrated. Cover the batter with plastic wrap and refrigerate for at least 1 hour, though it is even better if you leave it until the next day.

6. Remove the air bubbles

Once the batter has chilled, take it out of the fridge, remove the plastic wrap and give it a few turns with a spatula to knock out any large bubbles that formed during the cold rest.

7. Fill the molds and bake

Preheat the oven to 220 °C with top and bottom heat. Divide the batter among paper cases placed in a rigid muffin tin, or use silicone cases. Sprinkle 20 g white sugar evenly over all the magdalenas, put them in the oven and lower the temperature to 200 °C with top and bottom heat. Bake for 14-16 minutes, or until a skewer inserted into one comes out clean.

8. Cool and unmold

Remove the magdalenas from the oven and let them rest for 5 minutes in the tin. Then take them out of the rigid mold and let them cool completely on a wire rack before serving.

Tips for the Best Magdalenas

Beat slowly for small bubbles

To achieve that perfect domed top, the whipping of the batter is fundamental. Do not rush beating the eggs with the sugar; it is better to do it by hand and little by little, or at a fairly low speed with a mixer, so you get small bubbles and a very spongy texture afterward.

Rest the batter in the fridge

Another important point is letting the batter rest in the cold, in the fridge, for at least 1 hour and up to 24. The contrast between the cold batter and the hot oven makes the magdalenas rise perfectly. Oven temperature matters too: preheat to 220 °C with top and bottom heat, then lower to 200 °C as soon as they go in, keeping top and bottom heat.

Use rigid molds and keep the door shut

It is also important to use rigid molds in addition to the paper cases, so the batter does not spread during baking. A metal muffin tin works well, or any oven-safe rigid container such as ramekins. And almost most important of all: never open the oven during baking, or the batter will collapse and fail to rise as it should.

30 Favorite Recipes I Keep Coming Back To at Home

Maybe you're wired the same way I am: your kitchen rotation is a blend of cozy standbys, well-loved dishes from around the globe, and sweets that make a crowd happy.

Some nights I want something luxurious, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a deeply rich Chocolate Mousse Cake recipe. And on days when only fruit-forward comfort will do, this timeless French Tarte Tatin recipe is my reliable pick.

For quick morning meals and lighter plates, I regularly whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And whenever my pantry needs a gluten-free basic, this no-fuss Gluten-Free Rice Flour recipe does the trick.

On evenings built around tapas and Mediterranean tastes, I cycle through this punchy Basque Tuna with Tomato recipe, golden Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This elegant Italian Vitello Tonnato recipe also comes out whenever the occasion calls for a little extra polish.

For stick-to-your-ribs midday meals and comforting suppers, my go-tos are this warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. When I'm after something even more substantial, I turn to this oven-baked Greek Pastitsio Pie recipe, homey Potatoes and Squid Stew recipe, or the supremely cozy French Boeuf Bourguignon recipe.

Anytime street food or party fare is on my mind, I'll throw together this succulent Homemade Chicken Doner Kebab recipe, crunchy Salchipapas recipe, punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These effortless Air Fryer Zucchini Rings recipe are another favorite of mine for a light starter or snack.

And when I'm hosting and mixing drinks to go with a full spread, dinner often gets paired with this cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this sweet Bleeding Spanish Sangria recipe. To bring it all together, I like setting out this zesty French Remoulade Sauce recipe alongside, or capping the meal with this dramatic Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After countless rounds of testing and tweaking in my own kitchen, I've come to believe the finest dishes are built on straightforward steps, dependable methods, and serious flavor.

The recipes gathered here are the ones I genuinely cook on repeat—whether it's a fast solo meal or something festive for the people I love.

On the sweet side, the lush, velvety Orange Chocolate Mousse Recipe is my pick when I want a dessert that feels fancy yet comes together without fuss. Another treat I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the celebrated Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When light and easy is what I'm after, I lean on the timeless Italian Caprese Salad Recipe or a flawlessly done Simple Poached Egg Recipe. For more filling comfort fare, I frequently suggest the crowd-pleasing Meatball Sandwich Recipe, the luscious Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine, among them the genuine Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is yet another category I turn to often, since it delivers speed without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and deeply comforting without any gluten.

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