Spanish Magdalenas: A Sourdough Twist on Sweet, Crackly Muffins

Craving a sweet treat that isn’t overly sugary? Then you need to try Spanish Magdalenas! These delightful muffins, traditionally made with eggs, sugar, milk, and oil, are a staple in Spain. In this tutorial, we'll learn how to elevate this classic recipe by incorporating sourdough starter (or discard) for a wonderfully tangy and airy twist. Grant Bakes shows us exactly how to achieve that signature crackly top and fluffy interior.

Making sourdough discard Magdalenas is easier than you might think! While the traditional recipe is straightforward, adding sourdough adds a layer of complexity that results in a truly special muffin. The key is understanding how to incorporate the starter correctly and how the fermentation process impacts the final texture.

Understanding the Sourdough Magdalena Technique

The beauty of this recipe lies in its simplicity and the satisfying results. But a few key techniques will make all the difference.

The Importance of Whisking

Grant emphasizes a crucial step: thoroughly whisking the eggs and sugar together. Don't just mix them until combined; whisk until they almost double in volume. This aeration is what contributes to the light and airy texture characteristic of Magdalenas. While traditional recipes might just call for combining the wet ingredients, Grant's tip to whisk for a couple of minutes will significantly improve the rise and overall quality.

Working with Sourdough Starter

When incorporating sourdough starter, it’s important to break it down. Don't add thick, gloppy starter directly to the wet ingredients. Instead, whisk it into the milk until you achieve a consistency similar to thickened milk. This ensures even distribution and prevents pockets of sourness.

Resting the Batter

A brief rest in the refrigerator (15-20 minutes) allows the gluten to relax and the baking powder to activate, leading to a more even rise and improved texture.

Baking for the Perfect Crackly Top

Achieving that signature crackly top requires a two-stage baking process. The first 10 minutes are at a high temperature (450°F/232°C) to encourage rapid rising and create the initial crust. Then, lowering the temperature to 350°F/177°C allows the muffins to finish baking and the sugars on top to caramelize.

Filling the Muffin Cups

While most recipes suggest filling the muffin cups 3/4 full, Grant experimented with filling them completely. This resulted in even more pronounced cracking on the tops – a desirable characteristic for many!

Recipe Highlights

Here's a quick rundown of the ingredients and steps:

• Wet Ingredients: 200g whole milk, 100g active sourdough starter or discard, 200g neutral oil (e.g., light olive oil)
• Dry Ingredients: 300g all-purpose flour, 1g kosher salt, 12g baking powder
• Other: 3 medium eggs (approx. 50g each), 200g white sugar, zest of 1 lemon
• Instructions: Whisk starter into milk, add oil. Whisk eggs and sugar until light and fluffy. Combine wet ingredients. Add dry ingredients and mix until just combined. Let batter rest. Fill muffin cups. Sprinkle with sugar. Bake at 450°F for 10 minutes, then 350°F for 15 minutes.

You can find the complete written recipe on Grant’s website: https://grantbakes.com/sourdough-magdalenas. Want to explore more sourdough adventures? Check out Grant’s 52 Weeks of Sourdough series!