Spanish Magdalena Muffins With Almond Milk
Magdalenas are Spain's beloved answer to muffins - tender, golden sponge cakes with a delicate crumb and subtle almond notes. This Valencian version uses almond milk and olive oil instead of butter, creating a lighter, more Mediterranean cake that stays moist for days. The egg foam creates an airy structure, while the crystal sugar topping adds a gentle crunch and sweetness. These are perfect for breakfast, afternoon tea, or dessert, and their individual portions make them ideal for lunchboxes and gatherings. What sets this recipe apart is the combination of olive oil's fruity character with almond milk's gentle flavor, plus the deliberate chilling step that ensures even crumb structure. The higher initial oven temperature followed by the baking temperature creates a subtle crust while keeping the interior tender.
Ingredients
- 2 eggs
- ⅓ cups sugar, granulatedhoney75gFull guide →
- sugar, for toppinghoney75gFull guide →
- 4 tbsp olive oil
- 2 tbsp almond milk
- 1 cup flour, plain
- salt, pinch
- baking powder
Instructions
- 1
Whisk eggs until the surface is covered with bubbles.
- 2
Gradually mix in the sugar.
- 3
Progressively add oil, almond milk, flour and salt.
- 4
Finally fold in the baking powder.
- 5
Refrigerate the batter for ten minutes.
- 6
Preheat the oven to 425°F.
- 7
Remove batter from fridge and mix.
- 8
Pour into muffin cups three-quarters full and sprinkle each with sugar.
- 9
Bake at 400°F for fifteen minutes.
Tips
Chill batter as directed - this hydrates the flour evenly and helps the cakes rise uniformly with a tender, even crumb rather than a dense or tunneled texture.
Use room-temperature eggs before whisking; they incorporate air more efficiently than cold eggs, creating the airy foam base that makes these light.
The dual-temperature bake (preheat to 220°C, bake at 200°C) suggests the initial higher temp sets structure quickly; don't skip preheating to the higher temperature.
Good to Know
Room temperature in airtight container for up to 4 days. Do not refrigerate as it accelerates staling.
Batter keeps refrigerated up to 24 hours. Bake fresh as needed. Cooled cakes freeze well for up to 3 months; thaw at room temperature.
Warm or room temperature with coffee, tea, or hot chocolate. Pair with jam, chocolate spread, or fresh berries.
Common Mistakes
Skip chilling to avoid dense, unevenly crumbed cakes that don't rise properly.
Overmix after adding flour to avoid tough, tunnel-filled cakes - fold gently until just combined.
Use cold eggs to avoid weak foam that won't provide lift and structure.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular milk instead of almond milk?
Yes, substitute one-to-one with cow's milk, oat milk, or any neutral plant milk. Almond milk was chosen for its delicate flavor; cow's milk works equally well and creates virtually identical results.
How long do magdalenas keep fresh?
Store in an airtight container at room temperature for up to four days. They stay surprisingly moist due to the oil. Do not refrigerate as it accelerates staling. Freeze cooled cakes for up to three months.
What if my cakes don't rise enough?
Check that your baking powder is fresh - old baking powder loses potency. Also ensure eggs are room temperature when whisked, and do not overmix the batter once flour is added, as this deflates the foam.