Mantecadas (Mexican Muffins)
The best Mantecadas are moist, delicious & super easy to make from scratch. These Mexican muffins are delicious pan dulce loved in every Mexican home. Enjoy with coffee for breakfast, as a snack or dessert- you decide!
- Prep time
- 13 min
- Cook time
- 22 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 4 large eggs (room temperature)
- 1 cup white sugar
- ½ cup milk
- 1 tablespoon vanilla extract
- 1 cup vegetable oil
Instructions
- 1
Preheat oven to 350°F (176°C). Line a 12-count muffin pan with cupcake liners. Set aside. (Note, this recipe makes 18 muffins)
- 2
In a large bowl, using a fine mesh strainer, sift the flour, baking powder, and salt together. Set aside.
- 3
In a large bowl using a whisk or handheld mixer, beat eggs then add the sugar and mix until creamy.
- 4
Add the milk and vanilla. Continue to whisk or beat with handheld mixer.
- 5
Add the oil while whisking at the same time. Mix until every ingredient has integrated.
- 6
Add the flour a little at the time and whisk each time. Whisk until there are no clumps. Do not over mix.
- 7
Using a ¼ dry measuring cup, pour the batter into each liner filling it ¾ to the top.
- 8
Bake the muffins for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- 9
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.