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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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)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tray with paper cupcake liners.
Step 2
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.
Step 3
Gradually add the milk, sunflower oil, lemon zest, and vanilla extract to the mixture, beating continuously at low speed until just combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
Step 5
Gradually sift the dry ingredients into the wet mixture, folding gently with a spatula until a smooth batter forms. Avoid overmixing.
Step 6
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.
Step 7
After chilling, fill each cupcake liner about 3/4 full with the batter to allow room for expansion.
Step 8
Sprinkle a small amount of granulated sugar over the top of each filled liner. This helps create a crispy, caramelized crust.
Step 9
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.
Step 10
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.
Step 11
Serve the Magdelenas on their own or with a hot cup of coffee or tea.
Nutrition Facts
| Serving size | (709.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2697.2 |
| Total Fat 142.9g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 564.2mg | 0% |
| Sodium 1352.2mg | 0% |
| Total Carbohydrate 325.8g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 166.7g | |
| Protein 41.3g | 0% |
| Vitamin D 145.7IU | 0% |
| Calcium 190.2mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 526.7mg | 0% |
Source of Calories