Magdalenas Made With Picual Traditional EVOO

Click above to watch the recipe video. 

Magdalenas with Picual Traditional EVOO & Olive Oil Chocolate

Magdalenas have always had a special place in Spanish homes, including mine. These light, fluffy little muffins are gently sweet and perfect for dipping into coffee or hot chocolate during breakfast or merienda.

Just the smell of them baking takes me back to the years I lived in our country house, where my mom would make them in a homemade oven in the patio. That scent meant warmth, family, and a treat was coming.

Some say their story goes all the way back to the Middle Ages, when pilgrims walked the Camino de Santiago. There’s a lovely tale about a young girl named Magdalena, who baked simple little cakes for tired travellers passing through her village.

Others believe magdalenas were inspired by French madeleines. But in true Spanish fashion, we gave them our own twist: a taller rise, a soft crumb, and that signature sugar-crackled top.

My version doesn’t have the crackled sugar top, instead, I add dark craft chocolate (70% cocoa) made with our Picual EVOO to keep them lower in sugar and even more flavourful. 

And when you bake them with extra virgin olive oil, like I do, they’re not just delicious, they’re full of character. Lighter, softer, and just a little better for you.
No butter needed. 

Makes 12 muffins

Ingredients:

• 3 big eggs
• 70 g sugar (or 140 g if you prefer a sweeter muffin)
• 1 tsp salt
• 80 ml milk
• 170 ml Picual Traditional Extra Virgin Olive Oil
• 210 g all-purpose flour
• 8 g baking powder
• 4 g baking soda
• Zest of 1 orange (finely grated), if lemon adds more flavour
• 1 bar of olive oil chocolate, I picked 70% cocoa. 

Topping options:

• 70% craft dark chocolate, made with our Picual Traditional EVOO (chopped and sprinkled)
• Sprinkles! (My son’s favourite—he loves decorating them.)
• A pinch of sugar for a golden, crunchy top

Instructions:

1. Whisk the eggs, sugar, and salt until the mixture becomes pale yellow and doubles in volume.
2. Slowly pour in the milk and Picual Traditional extra virgin olive oil while continuing to mix.
3. Sift the flour, baking powder, and baking soda. Add it to the mixture along with the lemon zest, and stir on low speed until just combined.
4. Cover the mixture and chill it in the fridge for at least 1 hour (or overnight).
5. Spoon the mixture into your muffin tin, filling each cup about 1/2 full. Sprinkle some chopped olive oil chocolate in the centre, then add more batter on top to cover it. This keeps the chocolate from drying out and helps it stay soft and moist after baking.
6. Top with more chocolate pieces, sprinkles, or a bit of sugar—whatever you feel like.
7. Bake in a preheated oven at 435°F (225°C). Once the magdaleans go in, immediately reduce the heat to 375°F (190°C) and bake for 15 minutes, or until golden and springy.
8. Enjoy!