Mantecadas (Mexican Muffins) Recipe

Eight mantecadas on a white plate with a coffee mug on the side.

Mantecadas (Mexican Muffins) Recipe

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!

Course Desserts

Cuisine Mexican

Prep Time 13

Cook Time 22

Total Time 35

Servings medium muffins

Calories 209kcal

Author Ana Frias

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

Storing – Place a layer of paper towel into the bottom of the sealed plastic container. Place the muffins on top and cover with another sheet or two of paper towel. This will absorb the moisture and prevent the top of the muffins getting sticky!
Never refrigerate mantecadas. The cool temperature of the fridge changes the texture of muffins and makes them dry out faster rather than keep them moist.
Freeze – One of the easier muffins to freeze, once fully cooled they can be frozen by wrapping them individually in plastic wrap and then placing in a heavy-duty freezer bag for up to 4 months.
To Thaw – Pop out one or two at the time, thaw on the counter at room temperature, and serve with your favorite berries and some whipped cream!

Nutrition