Breakfast / Brunch
Magdalenas
Magdalenas are Spanish lemony olive-oil muffins perfect for a special spring brunch — or an anytime treat!
Ingredients
Test Kitchen Tip
We recommend using good-quality olive oil in these muffins, since you’ll taste it in them.
Instructions
Whisk together flour, baking powder, and salt.
Beat eggs and ¾ cup sugar with a mixer on high speed until pale yellow in color, 3–5 minutes. With mixer running, add oil and milk; beat until fully incorporated. Add 1 Tbsp. lemon zest and orange zest; beat to combine.
Fold flour mixture into egg mixture just until combined. Cover batter and refrigerate 1 hour.
Preheat oven to 450°. Line a mini muffin pan with liners.
Combine remaining each 2 Tbsp. sugar and ½ tsp. lemon zest.
Scoop batter into liners, filling three-quarters full; sprinkle lemon zest-sugar over tops. Reduce oven temperature to 400°.
Bake Magdalenas until golden and a toothpick inserted into centers comes out clean, 8–10 minutes (12–15 minutes for regular muffins). Cool Magdalenas in pan, 5 minutes; transfer to a rack to cool completely.
Nutritional Facts
Nutritional Facts
Per mini muffin
Calories: 48
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 0%
Cholesterol 12mg 4%
Sodium 29mg 1%
Carbs 6g 2%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.