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Mantecadas
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
14 minutes
14 minutes
Total Time:
54 minutes
54 minutes
Fluffy, sweet Mantecadas - perfect with coffee or tea from a Mexican-style bakery.
Ingredients:
- 2 cups (250g) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt)
- 1 1/4 cups (250g) sugar
- 1 cup (236g) whole milk
- 1/2 cup (112g) neutral oil, such as canola or avocado
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions:
- Prepare muffin tins by lining 18 cups with paper liners. Set aside.
- Prepare the muffin batter: Combine flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together sugar, milk, oil, eggs, and vanilla. Gently mix the wet ingredients into the dry ingredients until just combined and no flour streaks are visible.
- Portion the batter and let it rest: Place approximately 3 tablespoons of batter into each muffin cup, then leave them uncovered for 30 minutes. As the batter rests, preheat the oven to 425°F (220°C). This resting period, paired with the high temperature, will result in perfectly risen muffin tops.
- Bake: Place the muffins in the oven for 7 minutes. Lower the temperature to 400°F (200°C) and continue baking until puffed up, golden brown, and a toothpick inserted in the center comes out clean, about 7 to 8 minutes more. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely. Store at room temperature for up to 3 days. If you enjoyed this recipe, please leave a star rating below!