Have you ever tried Magdalenas? If you’ve been to Spain, you probably had one of these little muffins already because they can be found in basically every supermarket, bakery, or coffee shop in Spain. Magdalenas are a very simple pastry, perfect for your breakfast coffee or along with an espresso just before your siesta. Well… or along with any other coffee throughout the day. Actually, you can eat them as a little snack around the clock whenever you want – even without a coffee.
Alright. This »snack« is actually not really small. These Magdalenas here are full-size, muffin-size Magdalenas. I think you can see that in the pictures – they get quite fluffy and big. Theoretically, you could bake them in smaller paper liners to get Mini Magdalenas. Then you get a »little snack« that is gone with one bite.
Magdalenas are quite simple – not only when it comes to baking – these muffins also have a very simple flavor profile. In Germany, we would say »einfach gestrickt« – literally translated, »simple knitted«. I don’t think there is a matching term for that in English. It means you should not expect flavor explosions. Simple and humble vanilla and orange flavors. That’s all. And that’s why they are perfect along with a coffee.
In case you want to make these Magdalenas sugar-free… no problem! Replace the sugar in the recipe with xylitol and bake as described. Easy as that. However, I would not use xylitol on top of the Magdalenas to decorate them. Xylitol works fine when used in dough, but I personally don’t like it much on top of bakes – no matter if it’s just sprinkled on top or used in a glaze. The sugar replacement creates a weird cooling effect when it comes in contact with the tongue directly… but if you like that feeling, go for it!
If you like Spanish recipes like tapas recipes, you might want to check out my »Tapas Special«. I gathered several typical tapas recipes I like a lot – all really tasty and perfect in summer when you want to spend the evening on the terrace with some friends and a few bottles of wine.
INGREDIENTS / ZUTATEN
(12 muffins)
3 medium eggs
1/2 cup (100g) sugar (fine)*
6.3 oz. (180g) all-purpose flour*
2 tsp. baking powder
1 pinch of salt
1/2 organic orange, zest only
3.4 fl. oz. (100ml) sunflower oil
1.7 fl. oz. (50ml) milk
1/2 tsp. vanilla extract*
some sugar for decoration (optional)
(12 Stück)
3 Eier (M)
100g Zucker (fein)*
180g Mehl (Type 405)*
2 TL Backpulver
1 Prise Salz
1/2 Bio-Orange, nur Abrieb
100ml Sonnenblumenöl
50ml Milch
1/2 TL Vanille Extrakt*
etwas Zucker für die Deko (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a muffin tin* with 12 cupcake paper liners* and set aside.
2. Add eggs and sugar to a large bowl and mix until light and fluffy – about 4 minutes. Mix the flour with baking powder, salt, and orange zest in a separate bowl. Add in two batches to the large bowl and mix in. In another bowl, mix the sunflower oil with milk and vanilla extract, then add to the large bowl and mix until well combined. Divide the batter between the paper liners (each should be about 3/4 full), sprinkle with some sugar (optional), and bake for about 15 Minutes. The Magdalenas should have a nice golden brown color. Check with a toothpick if they are baked through, then remove them from the oven. Transfer to a wire rack and let cool down completely.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Muffinblech* mit 12 Papierförmchen* bestücken und zur Seite stellen.
2. Die Eier mit dem Zucker in eine große Schüssel geben und hell und luftig aufschlagen – etwa 4 Minuten. Mehl mit Backpulver, Salz und dem Abrieb von der Bio-Orange vermischen und dann in mehreren Portionen zur Schüssel dazugeben und unterrühren. Sonnenblumenöl, Milch und Vanille Extrakt verrühren und dann ebenfalls zur Schüssel dazugeben und alles verrühren. Den Teig auf die Papierförmchen verteilen (Förmchen etwa zu 3/4 befüllen), mit etwas Zucker bestreuen (optional) und dann etwa 15 Minuten backen, bis sie eine schöne goldbraune Farbe bekommen haben. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und dann aus dem Ofen holen. Magdalenas aus dem Muffinblech lösen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Magdalenas aka. Spanish Muffins
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 12 1x
- Category: Muffins
- Method: -
- Cuisine: Spain
- Diet: Vegetarian
Description
Super simple and easy to prepare – Magdalenas aka. Spanish Muffins are the perfect companions for your next coffee. We love them a lot!
Ingredients
3 medium eggs
1/2 cup (100g) sugar (fine)*
6.3 oz. (180g) all-purpose flour*
2 tsp. baking powder
1 pinch of salt
1/2 organic orange, zest only
3.4 fl. oz. (100ml) sunflower oil
1.7 fl. oz. (50ml) milk
1/2 tsp. vanilla extract*
some sugar for decoration (optional)
Instructions
1. Preheat the oven to 200°C (390°F). Line a muffin tin* with 12 cupcake paper liners* and set aside.
2. Add eggs and sugar to a large bowl and mix until light and fluffy – about 4 minutes. Mix the flour with baking powder, salt, and orange zest in a separate bowl. Add in two batches to the large bowl and mix in. In another bowl, mix the sunflower oil with milk and vanilla extract, then add to the large bowl and mix until well combined. Divide the batter between the paper liners (each should be about 3/4 full), sprinkle with some sugar (optional), and bake for about 15 Minutes. The Magdalenas should have a nice golden brown color. Check with a toothpick if they are baked through, then remove them from the oven. Transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
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