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.

Mantecadas Recipe: 5 Cozy Steps to Soft, Buttery Mexican Joy

Name: Mantecadas Recipe: Soft, Buttery Mexican Muffins You’ll Love
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; 4 large eggs (room temp); ¾ cup whole milk; 1 tbsp vanilla extract; 1 cup granulated sugar; ¾ cup unsalted butter, softened; Zest of 1 orange (optional)

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)

¾ cup whole milk

1 tbsp vanilla extract

1 cup granulated sugar

¾ cup unsalted butter, softened

Zest of 1 orange (optional)

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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 ¾ 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.