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3.95 from 17 votes

Mantecadas (Sweet Mexican Muffins)

Makes 15
Prep Time10 minutes
Cook Time16 minutes
Resting Time2 hours
Total Time15 minutes
Course: Bread, Dessert, muffins
Cuisine: Mexican
Keyword: Mantecada, Muffin, Pan Dulce
Servings: 15 muffins
Calories: 186kcal

Ingredients

  • 2 cups All-Purpose Flour
  • 1 1/4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 cup Buttermilk
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1 cup Granulated Sugar
  • 1/2 cup Butter (or substitute with 1/2 cup of lard or 1/2 cup of shortening)

Instructions

  • In a small bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, whisk together the eggs, buttermilk, and vanilla extract.
  • Beat the butter with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy and pale in color, this should take about 2 minutes.
  • Add 1/3 of the dry ingredients, followed by 1/3 of the wet ingredients. Repeat until you've added all of the dry and wet ingredients.
  • Cover your batter with plastic and let it rest in the fridge for 2 hours.
  • After the batter has rested in the fridge, preheat your oven to 425 degrees and line a muffin pan with cupcake liners. 
  • Add 3 tablespoons (or two 1 1/2 tbsp cookie scoops) of the batter to each of the cupcake liners. Bake your muffins at 425 for 8 minutes, then lower the temperature to 400 degrees and bake for 8 more minutes. Let your muffins cool completely before serving.
    *Store in a ziploc bag overnight to prevent the muffins from drying out.

Nutrition

Serving: 1g | Calories: 186kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 318mg | Potassium: 89mg | Fiber: 0g | Sugar: 14g | Vitamin A: 245IU | Calcium: 44mg | Iron: 0.9mg