Revel in the simple pleasures of life with these delightful Homemade Lemon Magdalenas. These Spanish-style muffins are soft, fluffy, and infused with a fresh lemon zest that complements your morning or afternoon coffee perfectly. The process of making these treats is as rewarding as enjoying them—each bite is a testament to the joy of baking and the comforts of home-cooked delights.
Why You'll Love This Recipe: Lemon Magdalenas are the perfect balance of citrusy freshness and sweet cake, made even more tempting by their golden, sugar-dusted tops. The combination of melted butter and a hint of oil gives these muffins a moist, tender crumb that is irresistible. Plus, they're straightforward to make, requiring just a few simple steps to achieve bakery-quality results.
Perfect Occasion: These magdalenas are ideal for a leisurely breakfast, a sweet mid-afternoon snack, or as part of a brunch spread. They are also excellent for packing into lunchboxes or serving at casual gatherings where you want a light, sweet treat that isn't overly indulgent.
Decoration Tips: For a beautiful finish, sprinkle a little granulated sugar on top of each magdalena before baking to create a slightly crispy, glittering crust. If you’re feeling adventurous, you can also add a thin slice of lemon on top for extra flair and flavor.
Ingredients:
- 2 medium eggs
- 80g sugar
- Zest of one small lemon
- Juice of 1/2 small lemon
- 50g melted butter, cooled to room temperature
- 40ml sunflower or mild olive oil
- 30ml milk, at room temperature
- 100g all-purpose flour
- A pinch of salt
- 6g baking powder
Instructions:
1. Prepare the Batter:
- In a mixing bowl, beat the eggs and sugar together until the mixture doubles in volume and becomes pale and fluffy.
- While continuing to beat, slowly drizzle in the oil, followed by the milk, lemon juice, lemon zest, and melted butter, ensuring each ingredient is well incorporated.
- Sift the flour, salt, and baking powder together and gently fold into the wet mixture until just combined, being careful not to overmix.
2. Chill the Batter:
- Divide the batter evenly among six muffin cups. A trick to achieving the perfect texture is to chill the filled molds in the refrigerator for a couple of hours, or even overnight, which helps the magdalenas rise beautifully when baked.
3. Bake the Magdalenas:
- Preheat your oven to 210°C (410°F).
- Remove the chilled batter from the fridge and sprinkle a little sugar into the center of each magdalena just before baking.
- Bake at 210°C for 10 minutes, then reduce the temperature to 200°C (392°F) and bake for an additional 5-6 minutes, or until they are nicely risen and golden.
- Let the magdalenas cool on a wire rack.
Enjoy these exquisite Homemade Lemon Magdalenas with your favorite coffee or tea. Whether you're starting your day or taking a well-deserved break, these muffins offer a burst of lemony goodness that pairs wonderfully with any beverage, making every moment a little bit sweeter.