A traditional Spanish pastry that perfectly embodies the essence of comfort baking. These soft, fluffy treats are reminiscent of the classic sponge cake, often enjoyed during breakfast or as an afternoon snack.
Ingredients
Scale:
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs at room temperature
1/2 cup unsalted butter, melted and cooled
1/2 cup whole milk
1 tablespoon pure vanilla extract
Zest of 1 lemon or orange (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a muffin tin with butter or line it with paper liners.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine the granulated sugar and eggs. Beat until thick and pale, about 3-5 minutes.
Gently mix in the melted butter, milk, vanilla extract, and citrus zest until just combined.
Gradually fold the dry ingredients into the wet mixture until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 15-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Once baked, cool in the tin for about 5 minutes before transferring to a wire rack.
Dust with powdered sugar before serving, if desired.
