Mantecadas are delicious Mexican muffins that have a wonderful orange and vanilla flavor. Learn how to make this fluffy pan dulce for your family and enjoy this delicious treat anytime!
- 3 large eggs, at room temperature
- 1/2 cup + 1 tablespoon granulated sugar (125g)
- 1/2 cup milk (120 ml)
- 1/2 cup light olive oil (120 ml)
- 1 tablespoon orange zest
- 2 teaspoons Mexican vanilla extract
- 1 3/4 cups all-purpose flour (225g)
- 5 tablespoons cornstarch (50g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat the oven to 400 F. Line a 12-hole muffin pan with red cupcake liners.
- Beat the eggs and sugar with a mixer on medium-high speed until the mixture is frothy and a pale yellow, then beat in the vanilla.
- Pour the oil and half of the milk into a small jug with a spout, and gradually trickle it into the egg mixture. Beat on medium-high speed until all the liquid is incorporated.
- Sift the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) together into a separate bowl. Sift them again into the beaten egg mixture and beat on medium speed until blended.
- Add the rest of the milk and mix on medium-high speed until the batter is very smooth and free from lumps.
- Pour the batter into a jug with a spout and fill each cup three quarters full with the batter.
- Just before putting the muffins in the oven, lower the temperature to 350 F and bake for 20 minutes, until a toothpick inserted into the center comes out clean.
- Remove them from the muffin pan and let them cool on a wire rack for at least 15 minutes before eating.
- Make sure the eggs are at room temperature, as that will make the batter smoother.
- Be careful not to overfill the muffin cups, as the batter will rise a lot in the oven.
- Freeze leftovers in zip-top freezer bags for up to 1 month.
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Keywords: mantecadas receta, mantecadas mexicanas