Spanish Magdelenas Madeleines
Discover the delicate charm of Spanish Magdelenas Madeleines, a classic treat that embodies the simple elegance of Spanish baking. These light, fluffy cupcakes are infused with fragrant lemon zest and a touch of vanilla, creating a perfectly balanced flavor profile that’s both refreshing and comforting. Made with staple pantry ingredients like all-purpose flour, eggs, and sunflower oil, this effortless recipe comes together in under an hour, including a crucial chilling step that ensures their signature golden domed tops. A sprinkle of granulated sugar just before baking adds a delightful crunchy crust, elevating their texture. Ideal for breakfast or as an afternoon snack, these airy Magdelenas pair beautifully with a warm cup of coffee or tea. Whether you’re indulging solo or sharing with loved ones, this recipe is your gateway to authentic Spanish flavors brought to life in your kitchen!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 3 large Eggs
- 50 milliliters Whole milk
- 125 milliliters Sunflower oil (or any light oil)
- 10 grams Baking powder
- 1 lemon's worth Lemon zest
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 1 tablespoon Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tray with paper cupcake liners.
In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until the mixture is pale, thick, and fluffy, about 3 minutes.
Gradually add the milk, sunflower oil, lemon zest, and vanilla extract to the mixture, beating continuously at low speed until just combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
Gradually sift the dry ingredients into the wet mixture, folding gently with a spatula until a smooth batter forms. Avoid overmixing.
Cover the batter with plastic wrap and let it rest in the refrigerator for 30 minutes. This step helps develop the signature dome shape of Spanish Magdelenas.
After chilling, fill each cupcake liner about 3/4 full with the batter to allow room for expansion.
Sprinkle a small amount of granulated sugar over the top of each filled liner. This helps create a crispy, caramelized crust.
Bake in the preheated oven for 12-15 minutes, or until the Magdelenas are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let them cool for a few minutes in the tray before transferring them to a wire rack to cool completely.
Serve the Magdelenas on their own or with a hot cup of coffee or tea.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 166.7 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
