A delightful twist on the classic Spanish magdalenas, these muffins are infused with lemon zest and vanilla for a flavorful treat.
Preheat your oven to 375°F (190°C) and line a cupcake pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release smoothly from the pan.
In a mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
Beating the eggs and sugar well incorporates air, which helps the muffins rise.
Melt the butter in a saucepan over low heat, then let it cool slightly before adding it to the egg mixture along with the lemon zest, vanilla extract, and milk. Mix well.
Ensure the butter is not too hot to prevent cooking the eggs when mixed.
In another bowl, combine the flour and baking powder. Gradually add this to the wet mixture, stirring gently until just combined.
Avoid overmixing to keep the batter light and prevent dense muffins.
Spoon the batter into the prepared cupcake pan, filling each liner about halfway. Sprinkle a pinch of sugar on top of each.
Sprinkling sugar on top creates a delightful crunchy crust.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy your delightful Lemon Vanilla Spanish Muffins!
These muffins are best enjoyed fresh but can be stored for later.
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