Magdalenas (Spanish Muffins) Recipe

Instructions

1. Preheat the oven to 375 degrees F. Place 18 muffin liners into the wells of muffin pans and set aside.
2. Place ¼ cup of the sugar in a small bowl and set aside.
3. In a medium-size mixing bowl, beat the eggs with the remaining ¾ cup of sugar until the mixture is light and fluffy.
4. In a small saucepan on the stovetop, melt the butter over medium heat. Let the butter cool slightly.
5. Beat the egg mixture, and while beating, slowly add the melted butter, making sure to mix thoroughly.
6. Stir in the lemon zest and milk.
7. In a separate medium bowl, whisk together the flour and baking powder until thoroughly combined.
8. While stirring the egg mixture, slowly add in the flour mixture. Continue to stir until all the ingredients are mixed well. The batter will be very thick.
9. Using a large serving spoon or cookie scoop, place the batter into the pan, filling each muffin liner halfway.
10. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
11. Bake the magdalenas for 18 to 20 minutes, until they have turned a golden color and a toothpick inserted near the center comes out clean (or with just a few crumbs attached).
12. Allow the muffins to cool for 5 minutes on a wire rack before removing them from the pan to cool completely.
13. Serve warm with tea or coffee, and enjoy!