Vegan Magdalenas
Magdalenas are the beloved traditional Spanish muffins: tall, fluffy, with a golden peaked top and bright fresh lemon aroma. This fully vegan version uses no eggs, dairy, or butter — keeping their signature soft, airy crumb and delicate sweetness exactly as they should be. Perfect for breakfast, afternoon tea, or a simple sweet treat any time of day.
Shared by clever
Time
30 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Dry Ingredients;
- 250 g all‑purpose flour,, 150 g caster sugar,, 2 tsp baking powder
- ½ tsp baking soda.. Pinch of fine salt
- #Wet Ingredients;
- 180 ml unsweetened plant milk (soy or oat work best)
- 80 ml neutral oil (sunflower or light olive oil)
- 1 tbsp fresh lemon juice,, 1 tbsp finely grated lemon zest,, 1 tsp pure vanilla extract
- #Optional;
- Extra sugar for sprinkling on top before baking
👩🍳 Instructions
- 1
Preheat & prep: Preheat oven to 190 °C (375 °F). Line a muffin tin with paper cases.
- 2
Mix dry: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- 3
Mix wet: In a separate bowl, whisk plant milk, oil, lemon juice, lemon zest, and vanilla until smooth.
- 4
Combine: Pour the wet mixture into the dry ingredients. Stir gently only until just combined — do not over‑mix; a few small lumps are fine, this keeps them light.
- 5
Bake: Fill cases ¾ full. Sprinkle a little extra sugar on top if you like a sweet crust. Bake for 18–20 minutes until risen, golden, and a skewer inserted comes out clean.
- 6
Cool: Let rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.