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Einfache Magdalenas – Spanische Muffins | Bake to the roots

Magdalenas aka. Spanish Muffins

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:15
  • Total Time: 00:30
  • Yield: 12 1x
  • Category: Muffins
  • Cuisine: Spain


Super simple and easy to prepare – Spanisch Magdalenas are the perfect companion for your next coffee.



3 medium eggs
1/2 cup (100g) sugar
6.3 oz. (180g) all-purpose flour
2 tsp. baking powder
1 pinch of salt
zest of 1/2 organic orange
3.4 fl. oz. (100ml) sunflower oil
1.7 fl. oz. (50ml) milk
1/2 tsp. vanilla extract

some sugar for decoration (optional)


1. Preheat the oven to 390°F (200°C). Line a muffin tray with 12 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 from the oven. Transfer to a wire rack and let cool down completely.


Enjoy baking!