Magdalenas
Desayuno • España
Acerca de Magdalenas
Spanish lemon-scented muffins — beloved breakfast treat
How to Make Magdalenas (Traditional & Healthy Version)
Magdalenas are classic Spanish breakfast muffins, beloved throughout Spain for their light, airy texture and delicate citrus flavor. These small cakes originate from the heart of Spain and are a staple in many households, especially enjoyed with a cup of café con leche or hot chocolate. Traditionally, Magdalenas are made using simple ingredients like flour, eggs, sugar, and olive oil, giving them a uniquely Spanish taste and aroma. Their golden, domed tops are instantly recognizable and evoke memories of family gatherings and cozy mornings. Choosing Magdalenas for breakfast is a wonderful way to experience authentic Spanish cuisine while maintaining a balanced and health-conscious diet. By using extra virgin olive oil instead of butter and incorporating whole grain flour, this recipe offers a healthier twist on the traditional treat without sacrificing flavor or texture. The subtle hint of lemon zest adds a refreshing brightness, making these muffins a delightful start to the day. Whether you’re new to Spanish food or a longtime fan, Magdalenas are a great choice for anyone seeking a nourishing, flavorful breakfast that connects them to Spain’s rich culinary heritage.
Ingredients(for 2 medium-sized Magdalenas)
- 1 cup Whole wheat flour (harina integral)
- 2 large Eggs
- 1/4 cup Extra virgin olive oil (aceite de oliva virgen extra)
- 1/4 cup Low-fat milk (leche desnatada)
- 1/3 cup Sugar (azúcar)
- 1 teaspoon Baking powder (levadura química)
- 1 teaspoon Lemon zest (ralladura de limón)
- 1/2 teaspoon Vanilla extract (extracto de vainilla) - optional
- 1/8 teaspoon Pinch of salt (sal)
- for dusting Powdered sugar (optional) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a muffin tin with paper cups.
5 minutes
Use high-quality muffin liners for easy removal and nice domed tops.
- 2
In a large bowl, whisk together the eggs and sugar until pale and creamy.
3 minutes
Whisking thoroughly incorporates air for fluffier Magdalenas.
- 3
Add the olive oil, milk, lemon zest, vanilla extract (if using), and salt to the egg mixture. Mix well.
3 minutes
Ensure the oil is fully blended for a uniform texture.
- 4
Sift in the whole wheat flour and baking powder. Fold gently until just combined; do not overmix.
2 minutes
Overmixing can make the muffins dense.
Why This Dish is Healthy
This recipe uses whole grain flour, which supports digestive health and helps sustain energy levels. Olive oil offers monounsaturated fats that are good for heart health, and reducing sugar helps keep the overall calorie count manageable. By avoiding butter and opting for low-fat milk, you’ll enjoy a lighter version of the classic Spanish Magdalenas—perfect for a balanced breakfast.
Magdalenas made with whole wheat flour and olive oil provide dietary fiber, heart-healthy fats, and a good source of protein from eggs. The use of low-fat milk reduces saturated fat while maintaining calcium and vitamin D. Lemon zest adds vitamin C and antioxidants. These muffins are relatively low in calories compared to traditional recipes and contain beneficial micronutrients such as iron, potassium, and magnesium.
Pro Tips
- 💡Tip 1: Let the batter rest for 10 minutes before baking for a higher dome.
- 💡Tip 2: Use fresh lemon zest for the best aroma and flavor.
- 💡Tip 3: Don’t overbake—Magdalenas should be lightly golden, not browned.
Storage & Serving
Store Magdalenas in an airtight container at room temperature for up to 3 days. For longer freshness, freeze in a zip-top bag for up to 1 month. Warm briefly in the oven before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 18.0 g |
| Fiber | 1.0 g |
