The best Mantecadas are moist, delicious & super easy to make from scratch. These Mexican muffins are delicious pan dulce loved in every Mexican home. Enjoy with coffee for breakfast, as a snack or dessert- you decide!
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Mantecadas
Mantecadas are one of the most popular pan dulce pastries in Mexico. They’re a soft and moist muffin that melt in your mouth. Some people say they remind them of vanilla pound cake. I kind of agree!
For many of us, they’re part of our childhood memories and treat it will always be enjoyed.
You can find them at every bakery, grocery stores and even small convenience stores. The most popular brand is Mantecadas Bimbo. But now, you can make your own! Let me show you how easy it is to make them with my step by step instructions. The best part? no special equipment is needed!
These muffins come out soft and moist, thanks to a little vegetable oil. No fancy ingredients—just simple stuff you probably already have in your kitchen or can grab at any store. They’re easy to make, no tricky steps or long wait times. Perfect for breakfast with a cup of coffee, just like my delicious Pan Francés!
🩷 xoxo, Ana
**This post was originally published on May 2022. It has been updated to be more helpful.
Want to take your baking from good to great? Invest in a kitchen scale! A scale makes it so much easier to measure ingredients accurately and it’s one of the best ways for your baked goods to come out perfect.
Ingredients & Variations
Variations
If you want to get fancy and make it your own, try adding some of these extra ingredients.
**A full ingredient list with exact amounts can be found in the recipe card below.**
How To Make The Best Mantecadas
Start by preheating the oven to 350°F (176°C). Line a 12-count muffin pan with cupcake liners. Set aside.
Step 1) In a large bowl, sift the flour, baking powder, and salt together.
Step 2) In a separate large bowl using a whisk or handheld mixer, beat eggs until fluffy.
- Then add the sugar and mix until creamy.
- Add the milk and vanilla. Continue to beat with handheld mixer.
Step 3) Then add the sugar and mix until creamy.
Step 4) Add the milk and vanilla. Continue to beat with handheld mixer.
Step 5) Add the oil while whisking at the same time. Mix until every ingredient has integrated.
Step 6) Add the flour a little at the time and whisk each time. Whisk until there are no clumps. Do not over mix.
The batter should be like a batter for pancakes. Mix until the lumps are gone and batter is smooth….Do not overmix!
Step 7) Using a ¼ dry measuring cup, pour the batter into each liner filling it ¾ to the top.
** This recipe makes about 18 mantecadas.
Now bake the muffins for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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Mantecadas (Mexican Muffins) Recipe
Equipment
- whisk or handheld mixer
- 12-count muffin pan, preferably red (the icon color)
- 18 cupcake liners
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 4 large eggs (room temperature)
- 1 cup white sugar
- ½ cup milk
- 1 tablespoon vanilla extract
- 1 cup vegetable oil
Instructions
- Preheat oven to 350°F (176°C). Line a 12-count muffin pan with cupcake liners. Set aside. (Note, this recipe makes 18 muffins)
- In a large bowl, using a fine mesh strainer, sift the flour, baking powder, and salt together. Set aside.2 ¼ cups flour, 1 teaspoon baking powder, ½ teaspoon table salt
- In a large bowl using a whisk or handheld mixer, beat eggs then add the sugar and mix until creamy.4 large eggs (room temperature), 1 cup white sugar
- Add the milk and vanilla. Continue to whisk or beat with handheld mixer.½ cup milk, 1 tablespoon vanilla extract
- Add the oil while whisking at the same time. Mix until every ingredient has integrated.1 cup vegetable oil
- Add the flour a little at the time and whisk each time. Whisk until there are no clumps. Do not over mix.
- Using a ¼ dry measuring cup, pour the batter into each liner filling it ¾ to the top.
- Bake the muffins for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Notes
Your Private Notes
Nutrition
FAQs
In my house about one day or less! 🙂
Like most muffin recipes, tightly cover them and will remain fresh and moist for up to two days at room temperature.
One of the common reasons for muffins to become dense and chewy is overmixing. Just whisk your ingredients until all ingredients are mixed and you don’t see any lumps. Over whisking will cause in over working the gluten and will make your muffins chewy.
Another reason is not measuring the ingredients well. This is a big reason to use a kitchen scale!
besides over mixing the batter, they can also become dry when left in the baking tins for too long after baking, or if they were baked at too high of a temperature. Follow my recipe to a T. and they will be soft and moist.
Hello. I just made these with your Champurrado recipe for my family. I accidentally missed the oil after I had added the dry mix and they STILL came out amazing, soft and I can’t believe I just made these so fast and easily. Thank you so much. I also added some chocolate chips in a couple and sprinkled cinnamon on top of others! Must make recipe sure to impress all your guests for some cafecito y pan.
These are so tasty and such a nice, light treat. Perfect when you want something a bit sweet but not completely saccharine!
So cute! I wish I could reach into the screen and grab one!
Love the look of these, the texture looks spot on! What I like most, is that they’re suitable for breakfast, who doesn’t love that ??
Love the flavors in this muffin recipe. I will be making them soon. Thanks for the recipe.
The flavours in this were amazing and so easy to make too.
These mantecadas are so good! Perfectly sweeten but not too sweet. Moist and fluffy just like the famous mantecadas!