Genie Dixon


Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with cafe con leche, and they are said to have originated in aragon. They are also good with hot chocolate.


★★★★★ 3 votes



  • 4
  • 1 c
    granulated sugar
  • 4 oz
  • 1 2/3 c
  • 1 Tbsp
    baking powder
  • 1
    lemon zest (whole lemon)
  • 1 tsp
    vanilla extract
  • 1 Tbsp



  1. Preheat oven to 375 degrees. measure 1/4 cup of sugar into a small bowl and set aside.
    In a small sauce pan, melt butter on medium on the stove top or melt in the microwave. Make sure the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in lemon zest, vanilla and milk.
  2. Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.
    While stirring the egg mixture, add in the flour mixture. continue to stir until all ingredients are mixed well. The batter will be very thick.
  3. Place paper liner into the cupcake pan. Use a large serving spoon to spoon batter into the pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
  4. Place pans on the middle shelf of the preheated oven for 18-20 mins. until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking it out of the pan.

Printable Recipe Card


Course/Dish: Muffins

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