📝 About This Recipe
Mantecadas are the heart and soul of the Mexican panadería, recognizable by their signature bright red paper liners and golden, domed tops. These buttery, spongy muffins are uniquely dense yet soft, scented with a delicate hint of orange zest and pure vanilla. Perfect for dunking into a warm drink, they offer a nostalgic taste of Mexico City bakeries in every sweet, sun-colored bite.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 4 large Eggs (at room temperature)
- 1 cup Granulated sugar
- 1 cup Vegetable oil (or a neutral-flavored oil like canola)
- 1/2 cup Whole milk (at room temperature)
- 1 tablespoon Vanilla extract (use pure Mexican vanilla if possible)
- 1 tablespoon Orange zest (finely grated)
For the Pan
- 12 pieces Red muffin liners (traditional for Mantecadas)
- 1 can Cooking spray (for greasing the liners)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This higher temperature is crucial for creating the signature high dome on the Mantecadas.
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2
Line a standard 12-cup muffin tin with the traditional red paper liners. Lightly spray the inside of the liners with cooking spray to ensure the cakes release easily.
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3
In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined. Set aside.
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4
In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed.
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5
Continue beating the eggs and sugar for about 5 minutes until the mixture is pale, thick, and has doubled in volume (ribbon stage).
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6
With the mixer running on low speed, slowly drizzle in the vegetable oil in a steady stream, allowing it to emulsify with the egg mixture.
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7
Add the vanilla extract and the fresh orange zest, mixing just until fragrant.
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8
Alternate adding the dry ingredients and the milk to the egg mixture. Start with 1/3 of the flour, then half of the milk, another 1/3 of flour, the rest of the milk, and finishing with the remaining flour.
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9
Mix only until the flour streaks disappear. Do not overmix, or the Mantecadas will become tough rather than tender.
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10
Divide the batter evenly among the 12 muffin liners. They should be filled about 3/4 of the way to the top.
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11
Place the tin in the center rack of the oven and bake for 20-25 minutes. The tops should be golden brown and a toothpick inserted into the center should come out clean.
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12
Remove from the oven and let the Mantecadas cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Use room temperature eggs and milk to ensure the batter emulsifies perfectly and rises evenly. Don't skip the orange zest; it provides that authentic 'panadería' aroma that defines a true Mantecada. For an even more authentic texture, you can replace half the vegetable oil with melted unsalted butter. If you want the classic 'coned' top, do not open the oven door during the first 15 minutes of baking. Store in an airtight container for up to 3 days; they actually get slightly moister on the second day.
🍽️ Serving Suggestions
Serve warm alongside a frothy cup of Mexican Hot Chocolate whisked with a molinillo. Pair with a 'Café de Olla' (spiced coffee with cinnamon and piloncillo) for a traditional breakfast. Slice them in half and lightly toast them, spreading a thin layer of nata or clotted cream. Enjoy as an afternoon snack (merienda) with a cold glass of milk for the kids. Pack them for a picnic; their sturdy structure makes them the perfect travel-friendly sweet bread.