Breakfast / Brunch


Magdalenas are Spanish lemony olive-oil muffins perfect for a special spring brunch — or an anytime treat!


48 mini muffins or 12 regular muffins

Total Time

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Test Kitchen Tip

We recommend using good-quality olive oil in these muffins, since you’ll taste it in them.


Whisk together flour, baking powder, and salt.

Beat eggs and ¾ cup sugar with a mixer on high speed until pale yellow in color, 35 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, 810 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.

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