Cinnamon Madeleines

There’s something utterly comforting about the warm, buttery aroma of cinnamon in the afternoon and these Cinnamon Madeleines deliver that cozy feeling in a tidy, elegant package. I first made this recipe one chilly November afternoon when I needed a small, show-stopping treat that wasn’t fussy. Fifteen minutes in the oven later, I had tender shell-shaped cakes with crisp edges and a soft, pillowy center. They vanished faster than I expected, which is how the “best Cinnamon Madeleines recipe” was born in my kitchen.

Why this recipe works in a home kitchen is simple: a cold, aerated egg-sugar base folded into flour creates the signature tender crumb; melted, cooled butter gives richness and helps the shell crisp; a kiss of almond extract and cinnamon adds aromatic depth. If you like buttery-brown-butter notes, try it alongside my cinnamon brown butter cookies for a matching flavor profile perfect for a cookie-and-cake plate.

WHY THIS RECIPE WORKS

• Balanced texture: whipped eggs + hot water bath aeration gives a light, tender crumb with crisp edges.
• Flavor layering: cinnamon, nutmeg, and almond extract combine for warm, bakery-like depth.
• Simple technique: few ingredients and straightforward steps make this an ideal Cinnamon Madeleines for beginners.
• Reliable results: melted butter dissolved into cooled batter ensures even moisture and predictable spring.
• Quick bake: 15 minutes in a 350°F oven means fast gratification without babysitting.

Ingredients

Step-by-step directions

1. Preheat oven to 350F (180C).
   • Tip: Preheating is critical for that trademark madeleine hump. Start your oven first thing.
2. Spray madeleine molds with non-stick spray.
   • Tip: Butter and flour works too; use a pastry brush to get into the shell grooves.
3. In the top of a double boiler over hot (but not boiling!) water, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
   • Tip: Whipping the eggs and sugar over warm water helps dissolve the sugar and stabilizes foam you’re aiming for pale, thick ribbons when you lift the whisk.
   • Pro tip: For faster results, you can use a stand mixer; just be careful the bowl doesn’t warm too much.
4. Stir in flour, then add remaining ingredients.
   • Tip: Fold gently to preserve volume. Add the cooled melted butter slowly in a thin stream so it incorporates without deflating the batter.
5. Fill madeleine molds with a generous amount of batter, but don’t spread it out.
   • Tip: Use a small cookie scoop for consistent portions. Leave the surface slightly domed don’t spread with a knife.
   • Pro tip: Chill the filled pan 10 minutes for a stronger hump and slightly firmer exterior.
6. Bake until lightly browned, approximately 15 minutes.
   • Tip: Rotate the pan once halfway through if your oven has hot spots.
7. Cool one minute, then remove to racks to cool completely.
   • Tip: Loosen edges gently with a thin knife if needed, then invert onto a cooling rack.
8. Sprinkle with powdered sugar or dip in chocolate.
   • Tip: For a festive finish, dust with cinnamon sugar or dip half in melted dark chocolate and chill to set.

COMMON MISTAKES TO AVOID

• Not whipping the eggs enough: If the eggs and sugar aren’t pale and aerated, madeleines will be dense.
  • Fix: Whip until the batter falls in ribbons and holds for a second. Use a mixer if hand-whisking is tough.
• Adding hot butter too quickly: Hot butter can deflate the batter and cook the eggs.
  • Fix: Let butter cool to warm (about 90–100°F) and drizzle slowly while folding.
• Overfilling or spreading batter: This flattens the signature scallop and prevents the hump.
  • Fix: Fill molds generously but stop; the batter will rise on its own. Use a scoop for uniformity.
• Skipping the chill (optional): If you skip chilling, you may get flatter madeleines.
  • Fix: Chill the filled pan 10–20 minutes in the fridge for a crisper edge and better rise.
• Overbaking: Madeleines dry out quickly and lose their tender center.
  • Fix: Start checking at 12 minutes. Look for pale golden edges and spring in the center when lightly touched.

Nutrition per serving

Estimated per madeleine (assuming 12 madeleines):

• Calories: ~140 kcal
• Fat: 7 g (Saturated fat ~4.5 g)
• Carbohydrates: 16 g (Sugars ~8–9 g)
• Protein: 2 g
  Health note: These are a small, energy-dense treat enjoy mindfully. Using brown butter or whole-grain flour will slightly alter macros and flavor.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly options:
  • Reduce sugar to 2/3 cup and add a light dusting of powdered sugar before serving.
  • Substitute half the flour with spelt or oat flour for a nuttier flavor (texture will be slightly denser).
• Flavor twists:
  • Cinnamon Madeleines with brown butter: brown the butter and cool before adding for toasty, caramel notes.
  • Citrus-cinnamon: Add 1 tsp finely grated orange zest for bright contrast.
  • Chocolate-dipped: Dip one end in melted dark chocolate and sprinkle with crushed almonds.
• Equipment alternatives:
  • If you don’t have a madeleine pan: use mini muffin pans; bake 8–10 minutes for mini muffins or 10–12 for full-size (no hump but still tasty).
  • Air fryer: Preheat to 320°F and bake in a small madeleine pan for 8–10 minutes; watch closely as air fryers run hot.
  • Convection oven: Reduce temperature by 25°F and decrease time by 2–3 minutes; check frequently.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store cooled madeleines in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
• Freezer tips: Freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or reheat directly.
• Best reheating method: Warm in a 300°F oven for 5–6 minutes or microwave for 8–10 seconds for a fresh-baked feel. Re-crisp under broiler for 30–45 seconds if needed.

Serving suggestions and pairings

• Beverage pairings: Bright roast coffee, chai latte, or Earl Grey tea complement citrus or cinnamon notes.
• Side dishes: Serve with whipped honey butter, lemon curd, or a small scoop of vanilla ice cream for dessert.
• Occasions:
  • Weeknight coffee treat: Quick to whip up for a cozy family afternoon.
  • Holidays & brunch: Scales well for trays and gift boxes.
  • Meal prep & gifting: Make a double batch and freeze half for giving or quick hosting.

FAQ

Can I make Cinnamon Madeleines ahead of time?
Yes bake them, cool completely, and store airtight in the fridge up to 3 days or freeze up to 2 months. Reheat briefly before serving.

Why is my Cinnamon Madeleines dry?
Dryness usually results from overbaking or not adding enough fat. Check oven temp with an oven thermometer and remove when edges are just golden.

Can Cinnamon Madeleines be frozen?
Absolutely. Freeze on a tray first, then transfer to a bag. Thaw at room temperature or warm gently in the oven.

How do I get the classic hump on my madeleines?
Ensure the oven is fully preheated, chill the filled molds for 10 minutes, and bake immediately. Whipping the eggs well also helps.

Can I make these gluten-free or vegan?
Yes use a gluten-free flour blend for GF. For vegan, swap eggs for whipped aquafaba and use vegan butter; expect textural differences.

CONCLUSION

These Cinnamon Madeleines are a small-batch delight: easy to make, full of warm spice, and perfect for both beginner bakers and seasoned home cooks looking for a reliable sweet. If you loved this recipe, save it, leave a comment about your favorite variation, and share with a friend who loves cinnamon treats.

Enjoy baking and don’t forget to experiment with brown butter or an orange twist for a next-level Cinnamon Madeleines experience.

Cinnamon Madeleines

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These easy and elegant Cinnamon Madeleines are tender shell-shaped cakes with a warm, buttery aroma of cinnamon, perfect for pairing with coffee or tea.

• Total Time: 30 minutes
• Yield: 12 madeleines

Ingredients

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• 2 large Eggs
• 1 cup White sugar
• 1 cup All-purpose flour
• 1/8 teaspoon Ground nutmeg
• 3/4 cup Butter, melted and cooled (1 1/2 sticks)
• 1/2 teaspoon Almond extract
• 1/2 teaspoon Ground cinnamon

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Instructions

1. Preheat oven to 350°F (180°C).
2. Spray madeleine molds with non-stick spray.
3. In the top of a double boiler over hot water, heat eggs and sugar, stirring constantly, until pale and thick ribbons form. Remove from heat and let cool.
4. Stir in flour, then add remaining ingredients, folding gently.
5. Fill madeleine molds generously, leaving the surface slightly domed.
6. Chill the filled pan for 10 minutes for a stronger hump, then bake for approximately 15 minutes or until lightly browned.
7. Cool for one minute before removing to racks to cool completely.
8. Sprinkle with powdered sugar or dip in chocolate as desired.

Notes

Use room-temperature eggs for better volume when whipping. For vegan, substitute eggs with aquafaba. Using fine granulated sugar helps for quicker dissolution.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian