Mantecadas are Mexico’s answer to buttery cupcakes—moist, rich, and infused with just enough sweetness to make them unforgettable. These golden pastries have a tender crumb and slightly crisp top, making them a comforting treat with coffee, milk, or on their own. In this guide, I’ll walk you through the history and heart behind these delicious bites, my own kitchen memories growing up with them, and how you can make them effortlessly at home. We’ll cover the ingredients, simple steps, variations, and storage. Whether you’re new to Mexican baking or revisiting a classic, this mantecadas recipe is your next sweet tradition.
Table of Contents
Table of Contents
A Tradition Baked in Love and Butter
I still remember the first time Grandma pulled out a tray of warm mantecadas from the oven. The kitchen smelled like butter and vanilla, and the sound of the paper liners peeling off the soft cakes felt like a celebration. It wasn’t just dessert—it was one of those quiet moments of love passed down through food.
Growing up in a multigenerational home, these muffins weren’t just snacks. They were the pause between my mom’s work calls and my daughter’s homework. While my mom focused on her deadlines, Grandma—who grew up in Michoacán—kept our kitchen filled with stories, warmth, and of course, sweets. She always said mantecadas were different from cupcakes. “They’ve got soul,” she’d whisper with a wink.
Making mantecadas became our way of slowing down. My daughter loved whisking the eggs while Grandma folded in the flour like it was gold. Even our cat would linger when the scent drifted through the air. These weren’t treats from a bakery—they were from home, made with the same hands that tucked us in at night.
Now, whenever I make them, I think of Grandma’s voice, her apron dusted with flour, and the pride in her eyes when I got the texture just right. It’s amazing how a simple recipe can carry so much love.
And while I’ve grown to experiment with other Mexican favorites like these marranitos, it’s the humble mantecadas that always bring me back to the heart of it all.
Why Mantecadas Matter Today
In our fast-moving world, recipes like this ground us. They remind us that sweetness can be simple and connection can be made one muffin at a time. Whether you’re baking for your kids, your abuela, or just yourself—mantecadas invite you to pause, share, and savor.
Ingredients for Soft and Authentic Mantecadas
One of the best things about mantecadas is how simple the ingredients are. You probably already have most of these in your pantry and fridge. Unlike store-bought muffins loaded with preservatives, homemade mantecadas are made with whole ingredients you can feel good about.
Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs (room temperature)
- Âľ cup whole milk
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- Âľ cup unsalted butter (softened)
- Zest of 1 orange (optional but traditional)
- Muffin liners or square molds
This recipe makes about 12 mantecadas, depending on how full you fill the molds. If you’re using square molds like the classic bakery style, line them with parchment or grease them well so nothing sticks.
Tips for Better Flavor and Texture
For truly bakery-style mantecadas, the butter and eggs should be at room temperature—this helps create a smoother batter and fluffier crumb. The orange zest adds a delicate citrus aroma that balances the richness, making every bite feel light yet indulgent.
If you want to elevate them even more, try replacing half the milk with sour cream or plain yogurt. This adds moisture and gives the mantecadas a subtle tang, much like the soft crumb found in a pumpkin flan, which also blends creamy richness with spice.
Lastly, don’t overmix. Once the dry ingredients are added, mix just until combined. Overmixing leads to dense muffins—not what we want when we’re aiming for that signature fluffy top with a golden, tender bite.
How to Make Mantecadas at Home
Step-by-Step for Success
Making mantecadas at home is simple and satisfying. Just follow these easy steps and you’ll have golden, bakery-style muffins in under an hour.
Step 1:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease square molds if using traditional mantecada molds.
Step 2:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3:
In a large bowl, cream the softened butter and sugar until light and fluffy—about 3 to 4 minutes using a hand or stand mixer.
Step 4:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Step 5:
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overmix.
Step 6:
Scoop the batter evenly into the liners, filling each about Âľ full. This helps create that classic domed top.
Step 7:
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Common Mistakes to Avoid
Don’t rush the creaming step—it builds the structure and airiness we love in mantecadas. Also, resist the urge to open the oven door too early; it can cause the tops to sink.
If you’re a fan of trying twists on classics, you’ll love experimenting with other nostalgic desserts like Carlota de Café, which also relies on simple prep but big flavor.
Once baked, your mantecadas should be golden on top, soft inside, and smell like a buttery dream. Let’s move on to how to serve and store them!
Serving, Variations, and Storing Mantecadas
How to Serve and Pair Mantecadas
There’s something about freshly baked mantecadas on the table that makes any day feel like Sunday morning. In our house, we love serving them warm with café de olla or a tall glass of cold milk for our daughter. Their fluffy, buttery texture makes them the perfect breakfast treat or midday snack.
You can also dress them up for special occasions. A dusting of powdered sugar adds a bakery-style finish. For brunch spreads, slice them open and spread with fruit preserves or a bit of dulce de leche.
They also hold up beautifully next to other Mexican dessert classics. I often serve them alongside cookies like these polvorones when entertaining. The contrast in textures—crumbly vs. cakey—is always a hit.
Variations and Storage Tips
Want to put a twist on tradition? Try these easy variations:
- Chocolate chip mantecadas: Fold in ½ cup mini chocolate chips before baking.
- Cinnamon swirl: Add a spoonful of cinnamon-sugar mixture in the center of each mold.
- Lemon zest and glaze: Swap orange for lemon zest and top with a simple lemon glaze.
For storing, let mantecadas cool completely, then place in an airtight container. They stay soft at room temperature for 2–3 days. For longer freshness, refrigerate them for up to a week. Reheat in the microwave for 10 seconds to bring back that just-baked texture.
You can also freeze them—just wrap individually in plastic and place in a zip-top bag. They’ll keep for up to 2 months. Thaw overnight or microwave straight from the freezer.
Whether classic or with a twist, mantecadas are as flexible as they are comforting. Up next: let’s answer your top questions.
Frequently Asked Questions About Mantecadas
What is the difference between a muffin and a mantecada?
While they look similar, mantecadas differ from American muffins in both flavor and texture. Mantecadas are softer, more buttery, and often lighter in crumb. Muffins tend to be more dense, sometimes oil-based, and are often packed with add-ins like fruit or nuts. Mantecadas have a more delicate, cake-like structure and usually include orange zest and real butter, giving them a unique richness.
What does mantecada mean?
The word “mantecada” comes from “manteca,” which means fat in Spanish—often referring to lard or butter. In the context of baking, it refers to the rich, buttery texture of the cake. In Mexico, mantecadas specifically describe small sponge-like cakes traditionally baked in square molds.
What do mantecada muffins taste like?
Think of a fluffy, buttery sponge cake with just a hint of citrus. Mantecadas have a golden crust on top and a soft, pillowy interior. They’re sweet but not overly so—perfect for breakfast or an afternoon treat. The flavor is comforting, simple, and deeply nostalgic for anyone familiar with traditional Mexican baking.
What is mantecada cake?
Mantecada cake refers to the same type of treat but sometimes in a larger format, like a loaf or sheet cake version. The ingredients are the same, but it’s baked in a different pan and sliced rather than served individually. It still carries the same soft crumb, golden top, and signature buttery flavor.
Conclusion: Keep the Tradition Sweet and Simple
Mantecadas aren’t just muffins—they’re a hug from generations past. Whether it’s your first time baking them or your fiftieth, this recipe connects you to a long-standing Mexican tradition, full of flavor and love. From Grandma’s stories to my daughter’s flour-covered cheeks, mantecadas have always been more than dessert in our home—they’re a reminder to pause, savor, and share.
Print
Mantecadas Recipe: Soft, Buttery Mexican Muffins You’ll Love
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mantecadas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Soft, buttery Mexican muffins with a delicate crumb and hint of orange zest. A traditional treat perfect for breakfast or dessert.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
4 large eggs (room temp)
Âľ cup whole milk
1 tbsp vanilla extract
1 cup granulated sugar
Âľ cup unsalted butter, softened
Zest of 1 orange (optional)
Instructions
1. Preheat oven to 375°F and line muffin tins.
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then add vanilla and zest.
5. Alternate mixing dry ingredients and milk into the batter.
6. Scoop into liners, filling Âľ full.
7. Bake 18–22 mins. Cool on rack.
Notes
For extra flavor, substitute half the milk with sour cream or yogurt.
Store in airtight container for 2–3 days at room temp, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 mantecada
- Calories: 210
- Sugar: 12g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg