Bookmark
Rich and buttery with a hint of orange, these Mantecadas are the classic Mexican muffins I crave when I want something festive yet simple. They bake up light and moist, crackled just enough on top, and are the perfect match for strong morning coffee. Red liners give them their trademark look, and every bite reminds me of sitting at the family table with a warm drink and a treat fresh from the oven.
When I first tried making these with my kids, the bright citrus scent filled the kitchen and instantly brought us together around the counter hoping for the first warm bite.
Ingredients
- Eggs: provide structure and richness Choose large eggs for best results and make sure they are at room temperature
- Granulated sugar: gives sweetness and moistness Opt for fresh sugar and if you like deeper flavor you can try light brown sugar
- Vegetable oil: ensures a moist tender crumb Use a neutral oil like canola or corn oil for clean flavor
- Whole milk: keeps the muffins soft and tender Full-fat milk gives richness but low-fat milk can work in a pinch
- Orange extract: brings forward the signature citrus note If you prefer you can use vanilla instead for a classic touch
- Orange zest: gives real citrus aroma Use fresh oranges and zest just before making the batter for the brightest flavor
- All purpose flour: provides the right texture Only all-purpose flour holds the muffins together without making them dense
- Baking powder: helps them rise and stay fluffy Choose fresh baking powder and sift to avoid lumps
- Salt: balances sweetness and enhances flavor Always use fine sea salt for even distribution
Step-by-Step Instructions
- Prepare the Muffin Tray:
- Preheat your oven to four hundred degrees Fahrenheit. Line a muffin tray with red paper liners and lightly grease them. This keeps the mantecadas from sticking and achieves the signature look.
- Mix the Wet Ingredients:
- In a large bowl whisk the eggs with sugar until well combined. Add the oil and keep whisking until glossy. Pour in the milk then orange extract and stir well. Fold in fresh orange zest for a burst of citrus.
- Combine the Dry Ingredients:
- In a separate bowl combine the flour baking powder and salt. Sift them together to eliminate clumps especially in the baking powder.
- Blend Wet and Dry Mixtures:
- Slowly add the dry mixture into the bowl with the wet ingredients Mix gently just until combined and smooth Do not over-mix or the results will be dense instead of airy.
- Fill Muffin Liners:
- Divide the batter evenly among liners filling each about three quarters full. This ensures an even rise and the perfect muffin crown.
- Bake to Perfection:
- Place the tray in the oven and bake for about twenty minutes. Check with a toothpick in the center which should come out clean. The tops should be softly golden.
- Cool and Serve:
- Allow mantecadas to cool in the tray for ten minutes. Then transfer to a wire rack and let them cool completely. Serve them warm or at room temperature.
Bookmark
My favorite part of making mantecadas is grating fresh zest. The smell alone transports me right back to family breakfasts where my sister and I would sneak the first ones from the cooling rack when no one was looking. To this day orange zest is the ingredient I never skip.
Storage Tips
Once cool store mantecadas in an airtight container at room temperature. They will remain fresh and moist for up to a week If you use a cake dome they look beautiful on display and stay just as tender. For longer storage wrap them individually in plastic and freeze for up to three months Thaw overnight in the fridge or for a couple of hours on the counter.
Ingredient Substitutions
You can swap light brown sugar for granulated if you want a hint of caramel flavor. Vanilla extract replaces orange for a more delicate profile. If you like a nutty note almond extract works well too. Lemon zest and extract are a great swap for more punchy citrus and you can sprinkle in some chopped toasted pecans before baking for extra crunch.
Bookmark
Serving Suggestions
Serve mantecadas warm or room temperature with coffee or tea in the morning. I love pairing them with hot chocolate or café de olla for a true Mexican bakery feel. For a treat at brunch serve alongside fresh fruit and eggs or split open and add a touch of soft unsalted butter. A little cinnamon sugar on top just after baking makes them extra special for dessert.
Cultural Context
Mantecadas came to Mexico from Spain where the name comes from the word for butter. They became a bakery classic in towns all over Mexico where they are beloved as a breakfast staple and a childhood treat. Traditionally baked in iconic red liners they symbolize comfort and everyday celebration for Mexican families.
Frequently Asked Questions
- → What’s the secret to fluffy mantecadas?
Use room temperature ingredients and avoid over-mixing the batter. Bake promptly for a soft, airy crumb.
- → Can I substitute the orange extract?
Yes, you can use vanilla or almond extract for a different flavor profile, or swap in lemon extract and zest.
- → How should I store leftover muffins?
Keep cooled mantecadas in an airtight container at room temperature for up to a week, or freeze for longer storage.
- → Why bake them in red liners?
Red liners are traditional in Mexican bakeries and give mantecadas their iconic appearance.
- → What’s the best way to serve mantecadas?
Enjoy them for breakfast or as a snack with coffee, tea, or juice. They’re also delicious warm, fresh from the oven.
- → Can I add mix-ins like nuts or chocolate chips?
Definitely! Toasted pecans or chocolate chips add delicious variety and texture to these classic muffins.