Mantecadas Recipe - Sweet Mexican Muffins with a Buttery Crumb
Mantecadas are classic sweet Mexican muffins with a buttery and fluffy crumb, often found in traditional panaderías. This recipe simplifies the process by swapping yeast with baking powder and soda for a lighter, flavorful result. Perfect with café con leche or hot chocolate, they’re an ideal treat for any time of day.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- Other Ingredients:
- 1 cup granulated sugar
- 1/2 cup butter or lard/shortening
- Red cupcake liners optional, but traditional!
Instructions
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine the Wet Ingredients
- In another bowl, whisk the buttermilk, eggs, and vanilla extract until well blended.
- Cream the Butter and Sugar
- Using a stand mixer or hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. This step is key for a tender crumb!
- Combine Everything
- Gradually add 1/3 of the dry mixture to the butter mixture, followed by 1/3 of the wet ingredients. Repeat until all ingredients are incorporated. Mix just until smooth.
- Chill the Batter
- Cover the bowl with plastic wrap and let the batter rest in the fridge for at least 2 hours. This step is essential for a light and airy muffin top.
- Bake the Mantecadas
- Preheat your oven to 425°F. Line a muffin pan with cupcake liners and fill each liner with 3 tablespoons of batter. Bake at 425°F for 8 minutes, then reduce the temperature to 400°F and bake for another 8 minutes. Allow to cool completely before serving.
Notes
Resting Time: Chilling the batter in the fridge allows the baking soda to fully react, ensuring a fluffy and airy muffin top.
Storage: Store in an airtight bag or container to maintain freshness.