Madeleines ou muffins means “madeleines or muffins”: two familiar small bakes with different textures, but a similarly simple batter. This recipe makes tender lemon madeleines in their traditional shell-shaped pan, with notes for turning the batter into muffins when that is what you have on hand.
Ingredients
- ¾ cup (95 g) all-purpose flour, plus a little extra for the pan
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon finely grated lemon zest
- ½ teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, melted and cooled, plus a little extra for the pan
- 2 tablespoons (15 g) powdered sugar, for serving (optional)
Instructions
- Prepare the pan and oven. Brush the wells of a 12-shell madeleine pan lightly with melted butter, dust with flour, and tap out the excess. Chill the prepared pan while you make the batter. Heat the oven to 375°F (190°C), with a rack in the center.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt in a small bowl until evenly mixed. Set aside.
- Whip the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar vigorously for about 3 minutes, until pale, thick, and slightly foamy. Whisk in the lemon zest and vanilla. A hand mixer on medium speed can be used for about 2 minutes instead.
- Finish the batter. Sift the flour mixture over the egg mixture in two additions, folding gently with a spatula after each until just combined. Drizzle the cooled melted butter around the edge of the bowl and fold it in gently. Stop as soon as no buttery streaks remain; overmixing can make the cakes tough.
- Chill the batter. Cover the bowl and refrigerate for 1 hour. This rest firms the butter and makes the batter easier to portion; it also helps the cakes rise into their characteristic rounded centers. Keep the prepared pan chilled during this time.
- Fill and bake. Spoon about 1 tablespoon of batter into each shell well. Do not spread it; the batter will settle as it bakes. Bake for 9–11 minutes, until the edges are lightly golden and the centers spring back gently when touched. Since oven performance varies, begin checking at 9 minutes.
- Cool and serve. Let the madeleines sit in the pan for 2 minutes, then loosen them carefully and transfer them to a wire rack. Dust with powdered sugar if desired. They are especially good warm, but allow them to cool enough to handle before eating.
Tips
- Measure flour accurately. Weighing is most reliable. If using cups, fluff the flour, spoon it into the measuring cup, and level it without packing; too much flour can leave madeleines dry.
- Use cooled, not hot, butter. Hot butter can deflate the whipped eggs. Let it cool until it is still liquid but no longer warm to the touch.
- Don’t skip the chill. The batter needs a full hour in the refrigerator for the timing and texture in this recipe. If your kitchen is warm, return the bowl to the refrigerator between batches.
- No madeleine pan? Use a greased and paper-lined mini muffin pan, filling each cup about two-thirds full. The cakes will be round rather than shell-shaped, and may need 10–13 minutes; check for lightly golden edges and springy centers.
Serving Suggestions
Serve madeleines shortly after baking with tea, coffee, or hot chocolate. Their buttery crumb and lemon aroma also pair well with fresh berries, sliced peaches, or a small bowl of fruit compote. For a simple dessert, add a spoonful of lightly whipped cream, or dip one end of each cooled cake in melted dark chocolate and let the coating set on parchment.
Madeleines are small, so plan on one or two per person alongside a drink, or serve several with fruit for dessert. Powdered sugar is optional; add it just before serving, because it gradually disappears into the surface as the cakes sit.
Variations
Orange or almond: Replace the lemon zest with finely grated orange zest. For an almond note, use ¼ teaspoon almond extract in place of the vanilla; almond extract is potent, so avoid adding more unless you want a pronounced flavor.
Chocolate: Replace 2 tablespoons (15 g) of the flour with 2 tablespoons (10 g) unsweetened cocoa powder. Sift it with the flour, and expect a slightly deeper, less buttery-tasting cake.
Muffin-style version: For standard muffins, double the ingredients and divide the batter among 12 paper-lined muffin cups, filling each about two-thirds full. Bake at 375°F (190°C) for about 16–20 minutes, checking that the centers spring back and a toothpick comes out without wet batter. The crumb will be denser than a typical oil-based muffin, and there will be no shell shape or pronounced madeleine hump. For a classic blueberry muffin texture, use a dedicated muffin recipe instead.
Honey: You can replace up to 2 tablespoons (25 g) of the granulated sugar with honey. The cakes will brown more quickly and have a softer, lightly floral sweetness; avoid replacing all the sugar because it affects the batter’s structure.
Storage and Reheating
Madeleines are best on the day they are baked, when their edges are delicate and their centers remain tender. Cool them completely, then store in an airtight container at room temperature for up to 2 days. Keep them away from direct heat and sunlight. For food safety, refrigerate within 2 hours if they contain a perishable filling or topping; plain madeleines do not need refrigeration.
To refresh plain cakes, warm them in a 300°F (150°C) oven for 3–4 minutes, or microwave one for about 8–10 seconds. Avoid overheating, which can dry them out. Freeze cooled madeleines in a freezer-safe container or bag for up to 2 months, separating layers with parchment. Thaw at room temperature and warm briefly if desired. Dust with powdered sugar only after thawing.
Frequently Asked Questions
Why didn’t my madeleines develop a hump?
The rise can vary with the recipe, pan, and oven, so a tall hump is not guaranteed. Chilling the batter for the full hour, using a properly preheated oven, and avoiding overmixing improve the chances. The cakes can still taste good without a pronounced center.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 12 hours. The longer chill can make the batter quite firm; let it sit at room temperature for 5–10 minutes if needed to spoon it into the wells, but keep it cool rather than letting it become runny.
Can I use salted butter?
Yes. Use the same amount and omit the added ¼ teaspoon salt. The salt level varies among brands, so the result may be slightly more or less seasoned.
What if I only have a regular muffin pan?
A standard 12-cup pan will work, but the cakes will be larger and more muffin-like. Line it with paper cases, fill each about halfway, and start checking after 14 minutes; the exact baking time depends on the size of the cups. For the closest result to this recipe, a mini muffin pan is better.
Can I make these gluten-free?
A cup-for-cup gluten-free flour blend that includes a binder is the easiest substitute. Results vary by blend and may be a little more fragile or less springy. Grease and flour the wells carefully, using the same blend for dusting.
How do I know they are done?
The edges should be lightly golden, and the centers should spring back when gently pressed. A toothpick inserted in the center should come out clean or with a few dry crumbs, not wet batter. Begin checking at the early end of the recipe’s baking range to avoid dry cakes.
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