Step 1

Beat the eggs and sugar in a large bowl until the sugar is completely dissolved.

Step 2

Sift the flour, salt and baking powder together in a separate bowl and then add to the egg and sugar mixture. Whisk until just incorporated.

Step 3

Add the olive oil, milk, and lemon zest and whisk until well combined.

Step 4

To achieve the spongy texture of a Spanish magdalena, you'll need to let the mix rest in the fridge. Cover the bowl with plastic wrap and leave in the fridge for 1 hour.

Step 5

Preheat the oven to 480°F (250°C).

Step 6

Line muffin trays with muffin wrappers.

Step 7

Fill the muffin wrappers 3/4 of the way, and, if you'd like, sprinkle a pinch of sugar on top of each muffin. This will form the sugary crust that is typical of the Spanish magdalena.

Step 8

As soon as you put the muffins in the oven, lower the heat to 400°F (200°C). Bake for 15 minutes on the middle rack, don't open the oven until you think they're ready.

Step 9

Test with a toothpick in the middle of a muffin to make sure they're cooked through

Step 10

Let your magdalenas rest for at least five minutes before enjoying!