Description
A moist, sweet, and fluffy Spanish magdalena popping with lemony flavor is a classic treat enjoyed with a mug of cafe con leche in the morning.
Ingredients
Scale
- 1 tablespoon vegetable oil, for greasing pan
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup whole milk
- 2 tablespoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F. Coat each cup of a 12-cup muffin pan with vegetable oil. Set aside.
- Using a handheld mixer with beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes.
- Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 minutes. Set aside.
- In a medium-sized bowl, sift together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition until each addition is thoroughly combined
- Add milk, lemon zest, and lemon juice and mix on low speed until just combined, about 30 seconds.
- Spoon batter evenly into the muffin pan cups, filling each about 2/3 full.
- Bake for about 18-22 minutes, or until a toothpick inserted in the center of a magdalena comes out clean.
- Remove from the oven and transfer muffins to a cooling rack. Serve warm or allow to cool for about 30 minutes before storing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Keywords: magdalenas, Spanish, lemon