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Horizontal image of a stack of round, light yellow, small baked goods on a white plate on a white napkin.

Magdalenas (Spanish Lemon Muffins)

  • Author: Katherine and Eddie D'Costa
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 magdalenas 1x


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.


  • 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


  1. Preheat oven to 350°F. Coat each cup of a 12-cup muffin pan with vegetable oil. Set aside.
  2. 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.
  3. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 minutes. Set aside.
  4. In a medium-sized bowl, sift together the flour, baking powder, and salt.
  5. 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
  6. Add milk, lemon zest, and lemon juice and mix on low speed until just combined, about 30 seconds.
  7. Spoon batter evenly into the muffin pan cups, filling each about 2/3 full.
  8. Bake for about 18-22 minutes, or until a toothpick inserted in the center of a magdalena comes out clean.
  9. Remove from the oven and transfer muffins to a cooling rack. Serve warm or allow to cool for about 30 minutes before storing.
  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Keywords: magdalenas, Spanish, lemon