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Mexican Mantecadas are always a good choice when choosing pan dulce at a Mexican bakery.
They all look SO yummy behind the glass doors. Almost like they are begging to be picked and brought home.
These baked goodies are easy to identify. Look for the red muffin wrappers and the poofed-up tops.
Soft and sweet. One bite of fluffy mantecadas, and you’ll be in Mexican sweet bread heaven.
Table of Contents
Ingredients
- vegetable oil
- Large Eggs
- Orange Zest
- vanilla extract
- ground cinnamon
- salt
- Milk
- wheat flour
- baking powder
They are similar to french madeleine cakes in texture, but they were born in Spain and made with “manteca.” The Spanish word “manteca” means lard, or animal fat.
Here, we are using vegetable oil instead. However, you can also use melted butter for a buttery taste.
How many types of pan dulce are there?
There are hundreds of different types of Mexican sweet breads. Some estimate there are as many as 2000 different types of delicious bread types! Mexican bakers are clearly very busy.
Instructions
- Start by mixing the eggs and sugar together in a large bowl of a stand mixer.
- Mix at medium speed.
- Slowly drizzle in the oil.
- Add the remaining wet ingredients – milk and vanilla extract.
Make it Healthier
Use vegetable shortening, coconut oil, or sunflower oil to reduce trans fats. Unsalted butter is also an option. You can also substitute regular milk for soy milk or almond milk. Using whole wheat flour can increase the dietary fiber of the muffin, but changing it up may also alter the texture and taste.
Go Nuts!
Chopped nuts like pecans or walnuts are a great addition to the batter, and they add texture. You could go even wilder and, next time, add chocolate chips or raisins.
Mexican sweet bread is so popular, you will even find it pre-packaged at the gas station.
One popular bread brand is Bimbo. It’s not the same as freshly baked breads, but when you have a craving, it hits the spot.
- Add orange zest (if using) to the batter.
- Sift the dry ingredients and add slowly into the bowl.
- Mix on low and fill in the muffin pan.
- Fill your red cupcake liners ¾ of the way up
- Bake for 15 minutes total time, or until a toothpick comes out clean.
- Cool on a wire rack
Orange zest is optional, but even just a small amount will add tons of flavor. Sifting is also optional. It is simply to make sure all the ingredients are mixed well.
How to Bake:
Preheat the oven to 425 degrees F (Baking temperatures may vary depending on your oven and altitude).
When you place the muffin pan inside the oven, immediately bring down the heat to 400 degrees F.
Note: If using a jumbo-size muffin pan, bake for 25 minutes instead.
Good to know: Nonstick pans will make the muffins look browner.
Why didn’t my muffins rise?
- If you live in a humid climate, let the batter rest by placing the muffin pan inside the fridge while the oven heats up.
- Also, for humid climates, reduce the milk to ¾ c instead.
- Leave the oven door closed. This can cause the muffins to sink.
- Don’t over-mix. Too much air will cause them to go flat.
- Gently fold in nuts (if using) at the end to avoid over-mixing.
How long will these last?
You can store these in an airtight container for up to a week. Overnight under plastic wrap or in plastic bags.
Other names for this bread:
Quequis or panquecitos. You might even see them referred to as “muffin” at a Mexican bakery.
More Pan Dulce Recipes:
- Conchas
- Mexican Wedding Cookies
- Churros
- Apple Empanadas
- Pumpkin Empanadas
- Pineapple Empanadas
- Pan de Elote
Mantecada muffins are one of the most beloved and traditional recipes for Mexican pan dulce, perfect for a moist and easy-to-make treat that’s great as an after-school snack or dessert.
It’s easy to spot these baked goods because of their classic red liners. Serve with cafe de olla or a big cup of champurrado.
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Mantecadas
Ingredients
- 3 eggs (room temperature)
- ¾ cup sugar
- 1 cup milk
- 1 ½ cup vegetable oil
- 2 teaspoon vanilla
- 1 orange zest (optional)
- 1 ⅔ cup all purpose flour
- ⅛ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425 degrees.
- Beat eggs and add sugar.
- Mix until well combined.
- Add the milk and mix again.
- Slowly drizzle in the oil while mixing.
- Add vanilla and orange zest (if using).
- Mix again.
- In a large bowl, combine the flour, salt, baking powder, and cinnamon.
- Add the dry ingredients a bit at a time.
- Occasionally scrape down the sides until the flour mixture is completely mixed.
- Line a muffin pan with cupcake wrappers.
- Pour ¾ of the mixture to each of the wrappers.
- Once the oven is ready, place the muffin pan inside the oven.
- Immediately lower the oven to 400 degrees F.
- Bake for 15 minutes, or until a toothpick comes out clean.
Video
Notes
- If you live in a humid climate, place the muffin pan inside the fridge while the oven heats up.
- Also, for humid climates, use ¾ c milk instead.
- Leave the oven door closed. This can cause the muffins to sink.
- Don’t overmix. Too much air will cause them to go flat.
- Gently fold in nuts or raisins (if using) at the very end to avoid overmixing.
Nutrition
This post was recently updated. You might remember the old images.
Very Easy to Bake!! Love how they came out!
That’s wonderful to hear! Hope you make this recipe again soon.
These Mexican muffins look so good and tasty.
I can’t wait to try this at home.
Hope you try this Mantecadas recipe! These Mexican muffins are indeed delicious and perfect for a sweet treat. Enjoy!
Oh my, this Mexican muffin looks incredibly delicious and very tasty! It’s a perfect muffin treat for any occasion! Loving the minimalist look too!
Thank you! Hope you enjoy making and savoring these Mantecadas.