Mantecadas (Mexican Muffins) Recipe
User Reviews
5
Mantecadas (Mexican Muffins) Recipe
Description
This recipe for Mantecadas involves sifting flour, baking powder, and salt before combining with eggs beaten to creamy consistency with sugar. Milk, vanilla, and vegetable oil are incorporated to create a smooth batter which is portioned into liners and baked at 350°F for 25 to 30 minutes until a clean toothpick test is achieved. Cooling briefly in the pan prevents breaking before transferring to a wire rack.
The resulting muffins are tender with a slight vanilla sweetness and a soft crumb, making them suitable for pairing with berries or whipped cream. The recipe yields 18 muffins, offering a generous batch for sharing or storing.
To keep the muffins moist, avoid refrigeration which can dry them out, and store them in a container lined with paper towels to absorb excess moisture. They freeze well when individually wrapped and placed in a freezer bag for up to 4 months; thaw at room temperature before serving.
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 4 egg large, 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.
- In a large bowl using a whisk or handheld mixer, beat eggs then add the sugar and mix until creamy.
- Add the milk and vanilla. Continue to whisk or beat with handheld mixer.
- Add the oil while whisking at the same time. Mix until every ingredient has integrated.
- 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
- Store mantecadas at room temperature in a container layered with paper towels to keep muffins moist and prevent stickiness.
- Do not refrigerate, as cool temperatures dry out the muffins.
- Freeze fully cooled muffins individually wrapped for up to 4 months in a heavy-duty freezer bag.
- Thaw frozen muffins at room temperature and serve with berries and whipped cream for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18medium muffins
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 209kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 132mg | 6% |
| Potassium | 15mg | 0% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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