Thermomix Olive Oil Magdalenas (Olive oil Muffins)

They are a soft, lemony piece of heaven!

They are similar to the french cousin madeleine, but they have no butter, only olive oil.

Breakfast in Spain is many times just a coffee or hot chocolate with a couple magdalenas. You can buy them at every super market, but it does not compare to the home-made version.

Magdalenas with olive oil (Thermomix)

Rebeca Joaquin Grana
Prep Time 10 mins
Cook Time 15 mins
Resting time 4 hrs
Total Time 4 hrs 25 mins
Course Breakfast, Dessert
Cuisine Spanish
Servings 6


  • Thermomix


  • 210 g white flour
  • 10 g baking powder
  • 3 medium eggs
  • 175 g sugar
  • 60 g milk
  • 190 g olive oil
  • 1 lemon peel
  • 1 pinch salt
  • 1 pinch cinnamon


  • Put in the Thermomix flour, baking powder, cinnamon and the lemon peel. Mix on progressive speed 5-10. Put on a separate bowl
  • Put the butterfly on and add eggs and sugar. Mix during 3 min at 37º, speed 3.5. Once done, program again 3 min, speed 3.5
  • Add the milk, oil and salt and mix 10 seconds on speed 2. Take out the butterfly.
  • Add the flour with the rest of the ingredients in the bowl from step 1 and mix 15 seconds on speed 3. Finalise mixing with a spatula by hand and let the dough rest in the fridge for at least 1 hour or until the next day.
  • Pre-heat the over at 250
  • Mix slightly the dough from the fridge and pour on muffin paper cases placed inside a muffin form. Place it in the oven, lower the temperature to 210 and bake for 14-16 min.


I would recommend to rest the dough for at least 4 hours. 

Resting the dough makes a lot of difference:

1 hour resting

Vs 4 hour rest

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