EspañolKnown familiarly as mantecadas, you can whip up these homemade Mexican muffins in just minutes. I think, in fact, the mantecada is probably one of the easiest Mexican sweet breads to make. Crunchy on top and soft inside, learn how to make them with our step-by-step recipe and photos below.
What are Mexican Mantecadas?
Mexican Mantecadas are sweet muffins with a spongy consistency and a golden crust on top. They are traditionally baked in red liners.
A very popular pan dulce in Mexico, you’ll likely find them in every Mexican bakery. You might even call them The Mexican Cupcake.
These delicious Mexican muffins come in different flavors, and while the most traditional and popular is vanilla, you’ll find them in orange, lemon, covered with chocolate, or baked with chocolate chips or pecans, too.
RELATED POST: Mexican Pan Dulce Guide from A to Z
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Where Does Its Name Come From?
The Mexican mantecada is a “cousin” of the Mantecada de Astorga from Spain. The word comes from “manteca” the word for butter in some parts of Spain. Be careful, though, because manteca in Mexico means lard, where the word for butter is mantequilla.
Having said all that, Mexican mantecadas are generally made with neither butter nor lard, but with vegetable oil. It is thought that in the days when Mexican bakers started making them, oil was (and still is) cheaper than butter.
Using oil gives them a firmer crust, unlike cupcakes made with butter, to which butter imparts a softer crust.
Do I Need a Mixer to Make Mantecadas?
No, this is a very simple recipe. You only need a bowl and a whisk. But if you have a mixer, use it. It will make the beating easier.
Whether using the whisk or the mixer, though, I still recommend adding the flour with a gentle whisking in order to keep the airy consistency of the eggs.
Let’s make them!
More Bread Recipes
Do you like Mexican pan dulce? Try our espejo Mexican coookie and Mexican jelly roll (Niño Envuelto) recipes.
Mexican Mantecada Muffin Recipe
Makes 12 Mexican Mantecadas
Prep time 10 min – Total time 50 min
Ingredients
- 1 2/3 cups all-purpose flour (200 gm)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs (160 gm)
- 3/4 cup of sugar (150 gm)
- 1/2 cup of milk (118 ml)
- 2 teaspoons vanilla extract (10 ml)
- Zest of one orange (optional)
- 3/4 cup vegetable oil (~175 ml)
Utensils
- Small bowl
- Large bowl (or mixer bowl)
- Measuring cups or kitchen scale
- Measuring spoons
- Whisk or mixer
- Spatula
- 1 muffin pan
- Red (or other color) cupcake paper liners
- Cooling rack
Process
Preheat the oven 350°F / ~180°C
In a small bowl sift together flour, salt and baking powder. Set aside.
In a medium bowl (or mixer bowl) whisk together eggs and sugar until the sugar is completely dissolved and the eggs are light and fluffy.
If you are using a mixer, try beating the eggs for 5 minutes for a fluffier muffin.
Continue to incorporate the milk, vanilla extract and orange zest (if using).
Pour in oil very slowly in a gentle stream whisking constantly, this will take approx one minute.
Finally, gently whisk in the dry ingredients in 2-3 batches. Please don’t overmix.
Place the liners in the muffin tin and divide the batter into 12 molds.
Bake for 20-25 minutes or until a wooden toothpick inserted in the middle comes out cleanly.
Let them cool down for 5 minutes and transfer them to a cooling rack. They are delicious for breakfast, a snack or dessert. Enjoy!
Print the Mexican Mantecada Muffin Recipe
Mexican Mantecada Muffin Recipe
Ingredients
- 1 2/3 cups all-purpose flour 200 gm
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs 160 gm
- 3/4 cup of sugar 150 gm
- 1/2 cup of milk 118 ml
- 2 teaspoons vanilla extract 10 ml
- Zest of one orange optional
- 3/4 cup vegetable oil ~175 ml
Utensilios
- Small bowl
- Large bowl (or mixer bowl)
- Measuring cups or kitchen scale
- * Measuring spoons
- Whisk or mixer
- Spatula
- 1 muffin pan
- Red (or other color) cupcake paper liners
- Cooling rack
Instructions
- Preheat the oven 350°F / ~180°C
- In a small bowl sift together flour, salt and baking powder. Set aside.
- In a medium bowl (or mixer bowl) whisk together eggs and sugar until the sugar is completely dissolved and the eggs are light and fluffy.
- If you are using a mixer, try beating the eggs for 5 minutes for a fluffier muffin.
- Continue to incorporate the milk, vanilla extract and orange zest (if using).
- Pour in oil very slowly in a gentle stream whisking constantly, this will take approx one minute.
- Finally, gently whisk in the dry ingredients in 2-3 batches. Please don’t overmix.
- Place the liners in the muffin tin and divide the batter into 12 molds.
- Bake for 20-25 minutes or until a wooden toothpick inserted in the middle comes out cleanly.
- Let them cool down for 5 minutes and transfer them to a cooling rack. They are delicious for breakfast, snack or dessert. Enjoy!
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hello silvia
love the recipe taste is amazing! iv made these previously with yeast added just curious why yours dosnt have yeast as iv found most contain it?
the other thing i found was i did not get the pointed crown on these why would this be is it possibly over mixed?
Hello, Helena, thank you so much for visiting. Yes, I’ve seen other recipes with yeast. After trying both versions I realized that the ones without the yeast tasted just like the ones I use to eat in Mexico. One less ingredient, and an easier recipe, what else can we ask for? 🙂 Sometimes I get those pointed crowns, sometimes I don’t. I’ll make a few experiments to see if I can find out the reason and I’ll report back.
I really like how simple, straightforward and easy to make this recipe is. I’m looking forward to trying it.
So easy to make and delicious. My kids and husband loved them! Thanks!
Great to know Tracy, thank you for letting us know.
This muffins were so good. your recipe was very easy to follow. Thank you.
Thank you Michele, yes, this recipe is one of the easiest every.
These muffins looks so good and tasty. I’ll be making this recipe for my kids. Thank you!