Mantecadas (Golden Mexican Muffins)
Fluffy Mexican muffins flavored with vanilla and orange zest. This is Nana's authentic recipe from Mexico!
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These Mexican mantecadas are tender and citrusy with the perfect amount of sweetness. Serve them with some butter or jam, then grab yourself a big cup of coffee.
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I have a ritual for times when Iâm missing my grandmother.
First, I put Trio Los Panchos on in the kitchen. This was her favorite band and I have many memories of her singing along while cooking in her kitchen. I always start with âPerfidia.â
Next, I cook one of her recipes. If Iâm in the mood for something savory, I usually make arroz con pollo. Itâs easy, flavorful and so satisfying. Whenever I eat it, suddenly Iâm 10-years-old and sitting down in Nanaâs kitchen with my cousins while we tuck into heaping plates of fluffy rice and juicy chicken.
If Iâm craving something sweet, I make mantecadas. Now Iâm sitting in the sun with Nana on a summer day with a cold glass of horchata and a golden muffin.
Food is the original time machine.
And though my son only met Nana once when they were an infant, in recent years they have learned how to make some her recipes. Thatâs what made me decide to share this recipe.
Last week they came home from school and asked if they could make mantecadas for a snack. Before I knew it, they were puttering away in the kitchen and my home smelled like my childhood.
They did, however, opt for AC/DC instead of Trio Los Panchos. đ
What Are Mantecadas?
Mantecadas are Mexican muffins and some of the most popular sweet treats sold in panaderĂas (bakeries). Theyâre often served with coffee for breakfast or in the afternoons as a small snack/dessert.
The name means âwith butterâ or âfull of butterâ in Spanish, which may seem odd since this recipe doesnât have any butter in it. The reason is that these muffins are inspired by Spainâs âmantecadas de Astorga.â Those are made with butter, but the Mexican version is made with oil.
Historically vegetable oil was the ingredient of choice, but you can also use olive oil. (Which is what Nana did.) The muffins maintain the same richness as their Spanish counterpart. In terms of flavor, theyâre usually made with vanilla and a little bit of citrus zest.
Nanaâs mantecadas are perfectly golden and fluffy. Theyâre subtly sweet and incredibly moist. You can enjoy them on their own, or slice them in half and serve them warm with a bit of butter and jam. Iâve also included a couple variation ideas in the âVariationsâ section below.
Why Youâll Love This Recipe
Quick. It only takes a few minutes to mix up the batter for these muffins.
No need to rush. Unlike many muffin recipes, you can walk away from this batter for a bit. In fact, you should let the batter rest for 20 minutes. Iâm not sure if Nanaâs recipe does this because she often had to pause what she was doing to stop one of us kids from getting into mischief, or if that is the way mantecadas are always made. But either way, the rest time does make a difference. Anytime Iâve skipped this step my muffins arenât as light and fluffy as Nanaâs were.
Easy. There is nothing complicated about this recipe. If you can mix ingredients in a bowl, you can make these mantecadas and give any panaderĂa a run for its money.
Perfectly sweet. Flavored with vanilla and a hint of orange, these muffins are not overly sweet. They have just enough sweetness to be enjoyed on their own, but not so much that you couldnât top one with jam or honey if you felt like it.