Absolutely nothing beats the smell and taste of a warm freshly baked ‘Magdalena’ Spanish Muffin dunked into a hot cup of morning coffee. These spongy, citrus loaded cakes with the signature crunchy, sweet crust on top are loved by all generations. The muffins are so simple to make and taste equally good in the afternoon with a tea or cool glass of lemonade as they do in the morning with that all important first cup of coffee. This recipe uses olive oil and the rind from one fresh lemon. What I love so much about it is you can leave the liquid mixture to chill over night ready to bake the next morning. Imagine waking up to the smell of these sweet and lemony cakes first thing in the morning. One not to miss!

Spanish Muffins

Spanish Muffins

  • Cook Time: 40 min prep 30 mins cook
  • Makes: 12 cakes
  • Difficulty: Easy

  • Ingredients
  • 3 eggs
  • 2.5 cups of flour
  • 1 cup of olive oil
  • 1 cup of whole milk
  • 1 cup of sugar
  • 1 tbsp baking powder
  • Rind of one lemon
  • Extra pinch of sugar per cake to sprinkle on each 
  1. Instructions
  2. Grate the yellow rind of half a lemon and remove 2 pieces of the rind in whole and reserve.
  3. Break eggs into large bowl and whisk on high with an electric whisk until pale and doubled in size.
  4. Add sugar a 1/4 of a cup at a time and keep whisking until pale, fluffy and all sugar is dissolved. 
  5. Slowly add the oil whilst continuing to whisk. It should take 1 minute.
  6. Now gradually add the milk and continue to whisk as you add for around 1 minute.
  7. Sift the flour and baking powder into the liquid mixture and whisk by hand to combine.
  8. Add salt, all the lemon rind and whisk in by hand. 
  9. Cover and leave to chill in the refrigerator for 30 minutes.
  10. Turn oven on to 400F without fan.
  11. Remove the larger pieces of rind and then fill muffin cases until 3/4 full and sprinkle over a pinch of sugar over each cake.
  12. Bake for 25 minutes until risen well and golden brown on top. (Leave in for up to 30 minutes if not fully baked.)
  13. Leave to cool before removing from the tin.
  14. Serve and enjoy!

Top Tips

  • I made 12 using large muffin cases. You can make 24 small muffins. Bake at the same temperature and check after 15 minutes. 
  • Chilling the mixture in the refrigerator is essential. However, you can leave the mixture to chill for only 20 minutes if you’re pushed for time. 
  • You can substitute olive oil for a combination of half sunflower oil and half extra virgin olive oil. However, I prefer the flavor of olive oil. 
  • Do you like flavor of orange? Change the lemon rind for an orange rind for a delicious citrus burst. Or combine both lemon and orange if you’re feeling adventurous. 

Spanish Muffins – Magdalenas

‘Magdalenas’ Spanish Muffins have to be the best thing to dunk in your morning coffee and the favorite ‘merienda’ (afternoon snack) of every child in Spain! The crunchy, sweet crust is always the most prized part of the cake.