Delicious Spanish Magdalenas
Magdalenas are delightful Spanish treats reminiscent of a fluffy muffin or cupcake. These small, sweet cakes boast a rich flavor while remaining incredibly light and airy. Traditionally enjoyed with a steaming cup of café con leche at breakfast, they also make a wonderful companion to hot chocolate or tea. Originating from the region of Aragón, these delightful confections are perfect for any time of day. Enjoy the subtle hints of lemon and vanilla as each bite melts in your mouth, making them an irresistible addition to your baking repertoire.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggs
4 (Beaten)
Granulated Sugar
1 cup + 1/4 cup (Measured)
Unsalted Butter
4 ounces (Melted and slightly cooled)
Unbleached White Flour
1 2/3 cups (Measured)
Baking Powder
1 tablespoon (Mixed with flour)
Lemon
1 (Zested)
Vanilla Extract
1 teaspoon (Measured)
Milk
1 tablespoon (Measured)
Instructions
1
Preheat your oven to 375°F (200°C) and line a cupcake pan with paper liners.
2
In a medium bowl, beat the eggs with 3/4 cup of granulated sugar until the mixture becomes light and frothy.
3
Melt the unsalted butter in a small saucepan over medium heat or in the microwave, ensuring it cools slightly and does not bubble.
4
Gradually add the cooled melted butter to the egg mixture while continuing to beat. Mix in the lemon zest, vanilla extract, and milk until well combined.
5
In a separate bowl, combine the unbleached white flour and baking powder, mixing thoroughly.
6
Slowly add the flour mixture to the egg mixture while stirring, blending until a thick batter forms.
7
Using a large serving spoon, fill each cupcake liner about halfway with batter to allow room for rising, then sprinkle a teaspoon of reserved sugar on top of each one.
8
Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9
Remove from the oven and allow the magdalenas to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spanish Magdalenas?
Magdalenas are traditional Spanish treats that are similar to a very fluffy and light muffin or cupcake.
What is the origin of Magdalenas?
These sweet confections originate from the region of Aragón in Spain.
What makes the texture of Magdalenas unique?
They are known for being incredibly light, airy, and fluffy, making them melt in your mouth.
How are Magdalenas traditionally served?
They are traditionally enjoyed at breakfast with a steaming cup of café con leche, or as a companion to hot chocolate or tea.
What are the primary flavors in this recipe?
This recipe features subtle and delicious hints of fresh lemon zest and vanilla extract.
At what temperature should I bake Magdalenas?
The oven should be preheated to 375°F (200°C) for the best results.
How many eggs are needed for this recipe?
You will need 4 eggs, which should be beaten with sugar until frothy.
What type of butter should I use?
The recipe calls for 4 ounces of unsalted butter, melted and slightly cooled.
Why must the melted butter be cooled?
The butter should be cooled so it does not cook the eggs when added to the mixture.
What type of flour is recommended?
The recipe specifies using 1 2/3 cups of unbleached white flour.
How much baking powder is required?
One tablespoon of baking powder is used to ensure the cakes rise properly.
How do I prepare the lemon?
You should use the zest of one lemon to provide a bright citrus flavor.
How much milk is included in the batter?
The recipe includes 1 tablespoon of milk mixed into the wet ingredients.
What is the total amount of sugar used?
The total amount is 1 cup plus 1/4 cup, with some reserved for sprinkling on top.
How do I start the mixing process?
Begin by beating the 4 eggs with 3/4 cup of granulated sugar until the mixture is light and frothy.
When do I add the vanilla?
Mix 1 teaspoon of vanilla extract into the egg and sugar mixture along with the cooled butter and lemon zest.
How should I combine the dry ingredients?
In a separate bowl, thoroughly mix the flour and baking powder before adding them to the wet ingredients.
What is the secret to the crunchy top on a Magdalena?
Before baking, sprinkle a teaspoon of reserved granulated sugar on top of each batter-filled liner.
How full should I fill the cupcake liners?
Fill each liner about halfway to allow sufficient room for the magdalenas to rise.
How long do they take to bake?
Bake them for 18 to 20 minutes until they turn golden brown.
How do I check if they are fully cooked?
Insert a toothpick into the center; if it comes out clean, the magdalenas are done.
What is the cooling process for Magdalenas?
Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Can I use a standard muffin tin?
Yes, a standard cupcake pan lined with paper liners is perfect for this recipe.
Are Magdalenas considered a quick bread?
Yes, they fall under the category of quick breads and sweet breakfast treats.
Is the batter thick or thin?
The flour should be blended into the egg mixture until a thick batter forms.
How many ingredients are in this recipe?
There are 8 main ingredients: eggs, sugar, butter, flour, baking powder, lemon, vanilla, and milk.
What can I serve with these besides coffee?
They are excellent when paired with hot chocolate or tea.
Can I substitute the lemon zest?
While lemon is traditional, the citrus notes are key to the authentic Spanish flavor profile.
Why are they called Magdalenas?
They are a staple of Spanish baking, named locally and enjoyed across the country.
Is this recipe suitable for beginners?
Yes, with simple steps like beating eggs and mixing dry ingredients, it is a great entry into Spanish baking.