These Mexican muffins are perfect for breakfast or brunch, or anytime you just have to have a delicious muffin!
Are you familiar with the term “pan dulce?” It’s Spanish for sweet breads and includes the large variety of Mexican cakes and pastries that are found in panaderías (Mexican bakeries—I like to show off the little bit of Spanish I know!). One of the most popular types of pan dulce is the mantecada, a very vanilla-forward muffin that is simple to make and super delicious to eat.
According to foodie history, mantecadas are adapted from mantecadas de Astorga (a specific type of spongy cake made in the city of Astorga in Spain). Mantecadas de Astorga have been around longer and even have a Protected Denomination of Origin; the recipe has some very strict rules: mantecadas de Astorga must be made with butter, the batter poured into square parchment paper boxes, and the top sprinkled with sugar before baking to form a crispy crust. By the time this treat made its way to Mexico (in the 1800s), it had transformed into the version of our mantecadas, also known as Mexican muffins. These differ from the original by using oil instead of butter (probably because oil was more available and cheaper than butter back then) and are baked in red baking cups made of glassine, a paper that is water and grease resistant and can withstand the very hot temperature mantecadas must be baked in. You can still get mantecadas de Astorga in Spain, but you can enjoy Mexican muffins fresh out of the oven in your own kitchen.
Light and spongy with a rich flavor and a crispy domed top (without having to sprinkle on the extra sugar), mantecadas are exactly what a perfect vanilla muffin should be. Using standard baking ingredients you probably already have in your fridge and pantry (or that you can easily acquire) and none of the usual muffin-embellishments (nuts, fruits, coconut, chocolate chips…), these confections are simple to make and present a depth of pure sweet flavor that is beautiful in its simplicity.
And they are perfect for breakfast with a Vanilla Spice Latte, this lovely Russian Tea, or dipped into some rich and creamy Hot Chocolate.
Our Tips for Perfect Mantecadas
Bring all of your ingredients to room temperature before you begin; this will ensure everything blends together while mixing. For this recipe, all-purpose flour is best because its composition provides structure without making the muffins too dense. Baking powder is essential for the rise: remember not to use baking soda instead of baking powder because they are not the same! When it comes time to combine the wet ingredients, use a whisk so that air can be incorporated during the mixing process: this is necessary for the mantecada’s fluffy texture, as is using a spatula to gently fold the wet ingredients into the dry. Emphasis on gently here: over-mixing can create tough dough. When your muffin cups are filled, put them in the oven, and don’t open the oven door while they’re baking because that can make the lovely domed tops deflate. When the baking time is over, you will need to resist how delicious they smell and look because it’s very important to let them rest in the pan for 5 minutes before removing them to the wire cooling racks: the muffins need a bit of time to settle—if you remove them too soon, they could fall apart.
FAQs & Tips
How to Make Ahead and Store
Cooled mantecadas can be stored at room temperature in an airtight container for up to 4 days; for longer storage, freeze them in the airtight container for up to 3 months and thaw at room temperature before serving.
Is There a Keto Version of Mantecadas?
There is—it just requires a bunch of substitutions: almond flour for all-purpose, monk fruit for sugar, and coconut milk for dairy milk. There are mixed feelings about whether vegetable oil is keto-friendly, so when in doubt, use ghee (clarified butter). Keep in mind that using these swaps will slightly alter the texture of the muffins.
Do You Have to Bake Mantecadas in the Red Liners?
You can use regular paper liners of any color, but the standard red ones made from glassine are not only best for the oven’s high heat, but they are traditional for mantecadas!
Serving Suggestions
Even though these mantecadas are perfect just as they are, that doesn’t mean you can’t add in some tasty components. Some mantecadas are flavored with orange, and they are lovely: vanilla and orange are a wonderful combination. So, use our recipe and add some orange extract with the vanilla, some orange zest, and a handful (or more!) of chopped Orange Rosemary Pecans. Then, serve these citrusy mantecadas with Whipped Butter and Orange Marmalade.
Here’s a wonderful brunch buffet menu for the sweet and savory lovers in your life. Serve individual Baked Egg and Kale Cups alongside platters of Candied Bacon and Breakfast Potatoes. Then, keep the theme going with a big basket of mantecadas accompanied by Sweet and Smokey Bacon Jam, Mixed Berry Vanilla Chia Seed Jam, Baked Brie with Buttered Almonds, and a bowl of Roasted Summer Berries.
Mantecadas Recipe
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly pale.
- Gradually pour in the vegetable oil and milk, continuing to whisk until the mixture is smooth.
- Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of a mantecada comes out clean.
- Allow the mantecadas to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Leave a Comment