Easy Madeleines Recipe (Soft, Buttery & Bakery-Style)
Madeleines are little French butter cakes made from a genoise batter that is baked in a stiff-sided pan so they climb to a rim, with edges that crisp up and become golden. This Madeleines recipe has a basic vanilla-honey batter that you chill and then bake to gorgeous golden perfection.
Madeleines are one of those “bakery-style” treats that seem fancy but are quick to mix together with pantry staples. Perfect for coffee, tea or dessert plates with their unique shell shape and golden edges.
A brief chill also makes the batter thick enough to bake with a soft interior in that madeleine shape. Dust lightly with powdered sugar and serve warm or at room temperature.
Table of contents
Why You’ll Love This Recipe
- Traditional French in flavour but with a delicate texture that’s reminiscent of light, airy American sponge cake like Twinkies.
- Basic ingredients you most likely already have
- Easy and simple method (no mixer needed)
- Perfect for brunch, snack or light dessert
- Nice shell shape that looks “bakery-perfect”
Ingredients
Candy base
Dry ingredients
- 1 cup all purpose flour (125 g)
- 1 1/4 tsp baking powder (5 g)
- 1 tsp salt
Wet ingredients
- 3 large eggs
- 2/3 cup + 1 tablespoon caster sugar (140 g)
- 1 tbsp vegetable oil (15 ml)
- 3 tbsp + 1 tsp milk (50 ml)
- 2 tsp vanilla extract
- 2 tsp honey (or maple syrup)
- 9 1/2 tbsp unsalted butter, melted (and cooled a bit) (135 g / 4.8 oz)
For the pan + finishing
- Cooking oil spray such as canola (or other neutral oil)
- Powdered sugar (for dusting)
Ingredient Notes & Substitutions
- Caster sugar: If you don’t have, use regular granulated sugar.
- Honey/maple syrup: Your choice; honey has a bit of floral sweetness.
- Milk: Whole milk provides the richest flavor, but any milk is fine.
- Butter: Unsalted to keep the level of salt consistent.
- Pan spray: If you would like to, brush the molds with melted butter and coat lightly with flour.
How to Make Madeleines
- Mix the dry ingredients. In a bowl, mix flour, baking powder and salt until evenly distributed.
- Whisk eggs + sugar. In another bowl, whisk the eggs and sugar together, pale, foamy thick.
- Add dry to wet. Whisk and fold the flour mixture to egg mixture, just until silky smooth and no dry streaks can be seen.
- Add the liquids. Whisk in milk, vegetable oil, vanilla extract, honey and melted butter until the batter is smooth.
- Chill the batter. Cover the bowl with plastic wrap or a tight-fitting silicone lid and refrigerate until the batter is thickened.
- Fold and prep for piping. Mix/fold the cold batter to spread it out. Pop into your favorite piping bag, or a zip-top bag with a corner snipped off.
- Prepare the pan. Generously coat the madeleine mold with canola oil spray (taking care to get into all the ridges).
- Fill the molds. Pipe the batter into each cavity, filling them about 3/4 of the way full.
- Bake. Bake until puffed and golden, and the tops spring back gently when touched.
- Cool + serve. Unmold and cool slightly, then dust with powdered sugar before serving.
Expert Tips
- Refrigerate the batter: This may seem unusual, but it helps the texture and the cakes come out nicely.
- After flour, don’t overmix: Mix just until combined — to keep them tender.
- Cool melted butter a little: It is possible that hot butter can too much thin the batter.
- Grease the pan generously: The ridges hold on to things — spray liberally.
- A dozen madeleines will have a similar baking time if you fill them consistently: All 12 batter wells should be evenly filled so that t
- Don’t let them overbake: Pull them just when they are golden; as they cool, they will continue to set.
- Unmold when warm: They come out easier not all the way cold.
- Dust just before serving: Powdered sugar looks freshest and won’t dissolve in.
Storage & Freezing
- At room temperature: In an airtight container, up to 2 days.
- Refrigerator: Not ideal (they can dry out), but if you need to, store airtight up to 4 days and let come to room temp before serving.
- Freezer: Freeze in a gallon freezer bag or airtight container for up to 2 months.
- Thawing: Thaw at room temperature. For a fresh-baked feel, warm in a low oven for a few minutes.
Variations
- Lemon madeleines: Stir in 1-2 tsp lemon zest to the batter.
- Orange-honey: Sub in orange zest + honey for a fresher flavor.
- Chocolate-dipped: Dip cooled madeleines in melted chocolate and let hardened.
- Brown butter: Brown the butter for more depth, nuttiness.
- Almond: Add 1/4 teaspoon almond extract with the vanilla.
Madeleines
Buttery, vanilla-scented French madeleines with crisp edges and a soft, tender center—perfect with coffee or tea.
Ingredients
Equipment
Method
- In a bowl, mix flour, baking powder, and salt until combined.
- In a second bowl, whisk eggs and sugar until pale and foamy.
- Add the dry mixture to the egg mixture and whisk until smooth.
- Stir in milk, vegetable oil, vanilla extract, honey, and melted butter until fully combined.
- Cover and refrigerate until the batter thickens.
- Fold the batter to smooth it out, then transfer to a piping bag.
- Spray the madeleine pan well with canola oil spray.
- Pipe batter into each cavity, filling about 3/4 full.
- Bake until puffed and golden, and the tops spring back lightly.
- Cool briefly, unmold, dust with powdered sugar, and serve.
Nutrition
Video
Notes
- For best release, spray the ridges thoroughly and unmold while the cakes are still warm.
- Regular granulated sugar can replace caster sugar.
- Honey can be swapped with maple syrup.
- Optional flavor add-ins: lemon zest, orange zest, or a dip in melted chocolate after cooling.
Tried this recipe?
Let us know how it was!FAQs
Why do madeleines have to chill?
The chilling thickens the batter, and it bakes up into a better shape and texture.
Can I use a mini muffin pan for madeleines instead?
Yes, though you will not achieve the classic shell shape; baking time might be slightly different.
How full should I fill the molds?
About 3/4 way full so they puff, but don’t flow over.
When are they done?
They should be golden and spring back lightly when touched on the top.
Why are my madeleines sticking?
The pan was not greased well enough, especially in the ripples — splash on more spray next time.
Can I make the batter ahead?
Yes — cover it and leave it in the fridge, then pipe and bake when you’re ready.
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Estimated reading time: 7 minutes
