Hello friends! Today I bring one of my mom’s very best recipes: Magdalenas! But I adapted it to sourdough, it’s a great way to use your discards, #zerowaste people! These sourdough magdalenas are super simple to make. And if you have kids around it’s a great activity to do with them. Especially now, that we need to stay indoors as much as possible.
How do I know this? Because magdalenas are the highlight of my childhood! They’re the thing my mom would bake every time we had a potluck at school, or when we were fuzzy at home because we were bored. My sister and I loved filling the cups and licking the spatula at the end. I have great memories of being in the kitchen making magdalenas!
Magdalenas are the Spanish version of a muffin, but airier. They’re very soft and spongy and not too sweet. My mom never used vanilla extract or anything else to enhance the flavor, and I don’t either. I like to taste the olive oil and the eggs. At most, I add orange zest, but I usually keep it simple.
Magdalenas, the perfect snack
In Spain we eat 5 times a day, aside from breakfast, lunch, and dinner, we also cherish our snacks. So much, that they are considered a meal and even have their own name! One is the “almuerzo” which is the morning snack. And the other (my favorite!) is the “merienda“, which is the afternoon snack. Considering we have pretty late dinners (9-10 pm) a good afternoon or early evening snack sounds like a great idea!
About these sourdough magdalenas
Something that it’s characteristic of magdalenas is their shape. When they grow tall we say they have “copete” and for many people, this is something difficult to achieve. However, I’ve learned that the secret is in letting the batter rest in the fridge before baking. Since the batter is cold, the raising agents (now fully active) can act for a bit longer before the crumb is set, thus giving the madgalenas that final rise.
Letting the batter rest also allows the sourdough ferment. Even though it won’t make the magdalenas sour, some fermentation will increase their nutritional profile and make them easier to digest (The wonders of sourdough, guys!). However, if you don’t have the time, you can bake them right away, the texture won’t change much, you’ll still get delicious magdalenas!
If you’re going to let the dough rest more than 6h, add a little bit more sugar since part of it will be used to neutralize the acids from the sourdough fermentation and won’t contribute to the sweetness of your magdalenas.
The last touch
To get the traditional look of a magdalena, you just need to sprinkle some sugar on top right before baking. It’ll develop a little crust while baking and it’s also a way to decorate the magdalenas.
After baking, let them cool down a little. It’ll help to set the aromas and the structure. And after they cool down you can keep them in an airtight container for a few days.
I did some experiments at home and I tested how the sourdough helped the magdalenas to keep fresh longer. So, I left some outside on the counter overnight (with and without sourdough). The ones with sourdough barely dried out, and overall, they lasted fresh longer than the regular ones.
If you want to know more, check this post where I talk a little about the science behind why sourdough helps in keeping baked goods fresh for longer periods of time.
This recipe yields 18-22 magdalenas (depending on your liners and how much you fill them), but if you want to double or triple it, do so. The recipe is very easy to scale up!
If you don’t have a muffin pan don’t let that stop you! My friends in Bella Cupcake Couture got you covered! Check the post to learn how to bake muffins without a pan or liners!
Let me know if you make these sourdough magdalenas, I’d love to see your creations! You can tag me on instagram or use the hashtag #allyoukneadisbread.
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Happy baking!
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Sourdough Spanish magdalenas
The sourdough version of one of the most typical Spanish muffins
Ingredients
- 300 g cake flour or weak all purpose flour
- 200 g sugar plus more to sprinkle (see notes*)
- 100 g heavy whipping cream
- 100 g olive oil
- 4 eggs see notes**
- 200 g sourdough discards 100% hydration collected throughout a week
- 1 tbsp baking powder
- 1 tbsp orange zest optional
Instructions
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Whisk the eggs and sugar until fluffy and light in color.
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Add the starter and break down the blob a little (do it manually if you use your stand mixer, or the starter will curl up the whist attachment)
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Add the heavy cream and the oil and whisk everything until it's combined.
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Sift the flour and the baking powder and add the mixture to the wet ingredients in 2 or 3 times to avoid flour flying everywhere.
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Mix the flour just to incorporate it. If you want to let the batter rest, now it's the time. Cover it with film and keep it in the fridge up to 12h. If you don't want to wait, preheat your oven at 350F.
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When the oven is ready, line a cupcake pan and fill the cups about 3/4 of the way full, sprinkle with sugar in the center (about 1/2 tsp or so).
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Bake the magdalenas until they're golden brown and let them rest in the pan for a few minutes.
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Transfer the magdalenas to a cooling rack and let them cool down to room temperature.
Recipe Notes
* Use a weak all-purpose flour, if it has a high protein content mix it 50/50 with cake flour or your magdalenas will turn out a bit dry.
** You can use eggs straight from the fridge, especially if you are going to let the batter rest for a while in the fridge.