Magdalenas. These little Spanish muffins, with their signature hump and delicate crumb, are like sunshine on a plate. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step, ensuring your magdalenas turn out light, airy, and bursting with flavor.
The Story Behind the Magdalena
Legend has it that these delightful cakes were named after a young woman named Magdalena, who sold her homemade pastries to pilgrims on the Camino de Santiago. The simple ingredients and comforting flavors quickly made them a beloved treat throughout Spain. Today, enjoying a magdalena with a cup of coffee or tea is a cherished tradition, and I’m excited to share this taste of Spain with you.
Ingredients You’ll Need
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (optional, but adds a lovely citrusy aroma)
Tools of the Trade
- Muffin tin
- Paper liners
- Two mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
Baking the Perfect Magdalena: A Step-by-Step Guide
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Prepare your muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures the magdalenas won’t stick and will bake evenly.
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Combine dry ingredients: In your large bowl, whisk together the flour, sugar, baking powder, and salt. This helps to distribute the ingredients evenly, ensuring a consistent rise.
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Whisk in wet ingredients: In the medium bowl, whisk together the melted butter, eggs, and lemon zest (if using). Whisk until well combined.
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Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently with a rubber spatula until just combined. Don’t overmix! Overmixing can develop the gluten in the flour, resulting in tough magdalenas.
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Fill the muffin liners: Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
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Bake: Bake for 18-20 minutes, or until the magdalenas are golden brown and a toothpick inserted into the center comes out clean.
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Cool and enjoy: Let the magdalenas cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Tips for Magdalena Mastery
- Room temperature ingredients are key: Using room temperature eggs and butter allows them to emulsify better with the other ingredients, resulting in a smoother batter and lighter texture.
- Don’t overbake!: Overbaked magdalenas can be dry. Keep a close eye on them while they’re in the oven and start checking for doneness around the 18-minute mark.
- Get creative with flavors: While this recipe uses lemon zest, you can experiment with other flavors like orange zest, vanilla extract, or even a sprinkle of cinnamon.
FAQs: Your Magdalena Questions Answered
Q: Can I make magdalenas without a muffin tin?
A: While a muffin tin is ideal for achieving the signature hump, you can bake magdalenas in individual ramekins or even in a loaf pan. Adjust the baking time accordingly.
Q: How do I store magdalenas?
A: Magdalenas are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.
A Taste of Tradition
Magdalenas are more than just a treat; they’re a taste of Spanish culture and history. They’re simple to make, incredibly delicious, and perfect for any occasion. I encourage you to try this recipe and experience the joy of baking these delightful Spanish muffins.
Magdalena Batter
Baked Magdalenas
I’d love to hear about your magdalena baking adventures! Share your thoughts and photos in the comments below. And be sure to check out our other delicious recipes on Family Cuisine!
