These vanilla muffins are a classic. In Spain, mostyly, they are so common and traditionla. They sell them everywhere, in supermarkets, coffee shops, etc.
These vanilla muffins, in spanish, are called, magdalenas. I have this theory, that spanish “magdalenas” come from the classic french madeleines. Both recipes call for vanilla and some citric fruit zest, the only difference is madeleines are made in a specific madeleine pan or mold, and they are small, while the spanish magdalenas are usually made in s cupcake shape, but without the frosting, which makes them feel sort of like muffins, a more casual dessert or sweet.
French madeleines are somehow more refined while spanish magdalenas (aka these vanilla muffins) are more casual.
Both in Mexico and in Spain, they sell these under lots of brand and commercial names, and they are really famous. They actually remind me of my childhood, they tale me back to when I was 6 or 7 years old. I loved eating them, because of how fluffy and soft they were.
The final touch of these vanilla muffins is the granulated white sugar on top. This is key, since it gives the muffins or “magdalenas” an extra crunchiness and sweetness on top. Just do not overdo it, so to not make the muffins heavy.
I, personally love these vanilla muffins, theya re easy and wuick to make, plus, they are just really good. I do not know anyone who would not like a muffins like this one. The best way to eat them is while they are still hot, right our of the oven, because it is when they are the softest and fluffiest.
If you like this recipe, you have to go see our very vanilla cupcakes recipe, in which we use natural vanilla (using a vanilla bean) to get an amazing vanilla flavor.
- 2 eggs , big
- 3/4 C + 2 tbsp (6.17 oz) (175 gr) granulated white sugar
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- Lemon zest of 1 lemon
- 1/2 C (4 oz) (120 ml) vegetable oil, soft flavored (sunflower, corn)
- 1/4 C (2 oz) (60 ml) whole milk
- 1/4 C (2 oz) (60 ml) olive oil
- 1 3/4 C (7.40 oz) (210 gr) wheat flour , for pastries type , sifted
- 1 1/4 tsp (0.30 oz) (8.7 gr) baking powder
- 1 pinch salt
Preheat the oven to 419º F (215º C). Put the cupcake liners in a cupcake pan or mold for 12 cupcakes or muffins.
In a big bowl, beat the eggs along with the sugar using an electric mixer or a hand whisk for 2 to 3 minutes until the mixture gets fluffy and lightens in color.
Beat in the vanilla extract and the lemon zest. Then, add in the oil along with the milk and carefully mix using a rubber spatula until you get a smooth mixture.
Add in the sifted flour, baking powder and salt and mix using the rubber spatula until you get a soft and smooth batter.
Refrigerate the batter for 15 minutes. Once this time has passed, pour the batter into the cupcake liners and pan filling about 3/4 of their capacity. Then sprinkle some granulated white sugar on top of each muffin (do not overdo this).
Bake the muffins at 419º F (215º C) for 20 minutes until they turn slightly golden brown. They are ready!