My Classic French Madeleines
There is something truly special about a classic French Madeleine. For me, it’s the perfect little afternoon treat to surprise my kids with after school. If ever I find myself daydreaming of Paris(while under piles of laundry and dishes—and as a Francophile, this is often), making madeleines and a little Carla Bruni playing in my kitchen do the trick. I have a little theory: it’s nearly impossible to be sad after a madeleine or two. Bake these, then let me know if you agree.
Take a small (thrifted!) basket of madeleines, wrapped in a linen towel, to a friend’s house or into the office and you’ll watch the room brighten. Be sure to tell them they’re homemade, because then everyone will want to talk about them. Those who don’t know will wonder what they are, and those who have been to France will compliment you on the iconic hump your madeleines have—and assure you that it’s the sign of something expertly made.
If you’re new to baking french madeleines, or are dusting off that Madeleine pan you found in the back of your pantry, this is the kind of madeleine recipe I believe you should start with. This recipe has what I call the “classic” flavor profile with a light lemon zest and a perfect not-too-sweet flavor. You’ll find the recipe just below —but more than anything, I hope this becomes a small ritual you return to, one that makes an ordinary afternoon feel just a little more special.
this makes about 30
Ingredients for My Classic French Madeleines
½ Cup Butter, melted (1 stick)
1/3 Cup Neutral Oil
½ Cup Granulated Sugar
¼ Cup Buttermilk (milk + lemon juice)
1 ½ Cup All Purpose Flour
1 ½ Teaspoon Baking Powder
2 Tablespoons of Honey
½ Teaspoons Salt
3 Eggs
1 Lemon, zested (use juice for buttermilk)
Optional:
1 Tablespoon Powdered Sugar
1 Tablespoon Corn Starch
How to Make My Classic French Madeleines
Melt the butter and set aside to cool slightly. Zest the lemon, then use its juice to make your buttermilk by stirring it into the milk. Set aside to thicken.
In a mixing bowl, rub the lemon zest into the granulated sugar using your fingertips until fragrant—this helps release the natural oils and deepen the flavor. Add the eggs and whisk until pale and slightly foamy.
Pour in the buttermilk and mix until combined. Add the flour, baking powder, and salt, stirring gently until a smooth batter forms. Finally, fold in the melted butter, oil, and honey until fully incorporated.
Cover and rest the batter in the refrigerator for at least 30 minutes—overnight is best for flavor and that signature madeleine rise.
Preheat the oven to 375°F for at least 15 minutes. While the oven heats, prepare your madeleine molds by brushing them thoroughly with softened butter, then lightly dusting with flour. Place the prepared molds in the refrigerator for 5 minutes before filling.
Spoon the chilled batter into the molds, filling each about ¾ full. Bake at 375°F for 6 minutes, then reduce the temperature to 350°F and bake for an additional 5 minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly. Dust with powdered sugar (mixed with cornstarch, if desired) just before serving.
Baker’s Tips
Resting the batter is key—it helps develop flavor and creates the classic “hump.”
Don’t skip rubbing the zest into the sugar; it makes a noticeable difference.
A properly preheated oven is essential for rise and structure.
Chill your molds briefly before baking for a better release and defined shape.
Avoid overfilling the molds; less is more for that elegant scalloped edge.
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
On A Personal Note
There are two women I credit with starting—and continuing—my love of madeleines: my grandmother and Molly J. Wilkinson.
In my twenties, I was snowed in at my grandmother’s house when she pulled out a cookbook and suggested we make the madeleines we loved ordering at one of our favorite coffee shops. It’s a habit I still carry—baking what I’d order at a bakery—and I often think she’d be proud of that.
Molly, on the other hand, feels like a modern-day Julia Child. After training at Le Cordon Bleu, she’s created an online pastry school that makes French baking feel both refined and approachable. It was through one of her classes that my love for madeleines was reawakened, and this recipe is loosely adapted from her teaching.
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