Mantecadas Mexican Orange Muffins (Printer-Friendly)
Soft, buttery muffins with orange zest in classic Mexican bakery style. Irresistible moist crumb and easy to make.
# What You’ll Need to Cook:
→ Wet Ingredients
01 -
2 large eggs, room temperature
02 -
150 g granulated sugar
03 -
120 ml vegetable oil
04 -
120 ml whole milk, room temperature
05 -
1 teaspoon orange extract
06 -
1 tablespoon orange zest
→ Dry Ingredients
07 -
200 g all-purpose flour
08 -
2 teaspoons baking powder, sifted
09 -
1/4 teaspoon salt
# Steps to Prepare:
01 -
Preheat oven to 200°C. Line a 12-cup muffin tray with red paper liners and lightly grease with non-stick baking spray.
02 -
In a large bowl, whisk together eggs, granulated sugar, vegetable oil, whole milk, orange extract, and orange zest until fully blended.
03 -
In a separate bowl, whisk together all-purpose flour, sifted baking powder, and salt until evenly distributed.
04 -
Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined. Avoid over-mixing to maintain a tender crumb.
05 -
Divide the batter evenly among the prepared liners, filling each approximately three-quarters full.
06 -
Place the tray in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
07 -
Remove tray from oven and let mantecadas cool for 10 minutes. Then unmold and transfer to a wire rack to cool completely before serving.
# Extra Cooking Tips:
01 -
Allow all ingredients to reach room temperature before mixing to ensure an even, smooth batter.
02 -
Sift baking powder to prevent lumps and guarantee a uniform rise.
03 -
Store cooled mantecadas in an airtight container at room temperature for up to one week or freeze for up to 3 months.