Mantecadas
Fluffy Muffins
Whole eggs are beaten pale with sugar before oil, melted butter, and a hit of orange zest fold in, baking up into the dome-topped, cupcake-like muffins found in every Mexican panadería case.
Mantecadas
✦ Antes de Empezar
Before you cook
Why does the recipe suggest tall red paper liners?
Traditional mantecadas are baked in tall, red-and-white paper cups rather than standard muffin liners, which is why the recipe calls for them if you can find them. Regular muffin liners work fine too — you'll just lose a bit of the classic panadería look.
Ingredientes· 9View
Muffin Batter
- 2 cupsAll-Purpose Flour
- 2 tspBaking Powder
- 1/2 tspSalt
- 4Large Eggsroom temperature
- 3/4 cupGranulated Sugar
- 1/2 cupVegetable Oiloil ensures lasting moistness
- 1/2 cupWhole Milk
- 1 tspVanilla Extract
- 1 tspOrange Zestfor signature aroma
Instrucciones
6 pasosPrecalienta el horno
Heat the oven
Heat the oven to 375°F (190°C) and line a muffin pan with tall red paper liners if available.
Mezcla los secos
Whisk dry ingredients
Whisk the flour, baking powder, and salt.
Bate huevos y azúcar
Beat eggs and sugar
Beat the eggs and sugar until pale and slightly thickened.
Incorpora los líquidos
Whisk in the liquids
Whisk in the milk, oil, butter, vanilla, and optional zest.
Incorpora los secos
Fold in dry ingredients
Fold in the dry ingredients just until smooth.
Hornea
Bake
Fill the cups three-quarters full and bake 18 to 22 minutes, until domed and springy.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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