Mantecadas Muffins

A type of spongy pastry from Spain similar to a muffin, but flatter, Mantecadas are soft and delicious, best eaten at breakfast with a hot drink.

One of the best reasons to take a trip to the Latino market is so that you can stand in front of the huge case of fresh rolls and sweet breads.   

It’s hard not to smell the combination of vanilla, sugar and cinnamon as you stare at over a dozen different types of sweet breads.  Some orange and lemon, some vanilla and cinnamon, some flaky and some crumbly.  Some are muffins and some are thick, molasses type cookies.

One of the favorites for my smaller kids are Mantecadas Muffins. They aren’t anything too special, but they have just the right amount of sweetness, they don’t make a sugary mess. Best part? They fit easily in little hands.

Mantecadas Muffins

Mantecadas are like a spongy pastry from Spain – similar to a muffin but normally a bit flatter. You can make Mantecadas in a muffin tin with muffin cups for ease, or you can pour the batter into a baking dish and bake as one and cut later.  

Our local market bakes Mantecadas in muffin cups and has them available in the bakery window with the regular sweet bread. So delicious!

While they are a Spanish sweet bread, you may find them in packs of 2 in Latino markets in the area near the checkout. These muffins are quite similar to pound cake.

The ingredients in Mantecadas are quite easy – sugar, eggs, butter, flour … a little vanilla and in some cases, sour cream.  It might not be the most traditional of ingredients but it’s what I love to include to make them super moist and oh so delicious!

Print Recipe

5 from 2 votes

Mantecadas Mufins

A type of spongy pastry from Spain similar to a muffin, but flatter, Mantecadas are soft and delicious, best eaten at breakfast with a hot drink.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: Mexican

Keyword: Mantecada

Servings: 6 people

Calories: 501kcal

Ingredients

• 2 eggs
• 1/2 C. butter melted
• 3/4 C. sugar
• 1 C. sour cream
• 1 C. all purpose flour
• 1 tsp baking powder
• 1 tsp instant yeast
• 1 tsp vanilla extract

Instructions

• In your mixer, cream the butter, sugar, sour cream, eggs and vanilla until light and fluffy.
• Add the flour, baking powder and instant yeast and blend just until combined.
• Allow the mixture to sit for 15-20 minutes undisturbed.In the meantime, preheat the oven to 350 degrees F.
• Pour the batter evenly in 6-7 muffin cups and bake for 10-12 minutes until light brown.
• Remove from the oven and allow to cool before enjoying.

Nutrition

Calories: 501kcal | Carbohydrates: 62g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 195mg | Potassium: 209mg | Fiber: 1g | Sugar: 31g | Vitamin A: 820IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 2.2mg

Have you ever had Mantecadas Muffins?

See more muffin recipes – including Maple Sweetened Banana Muffins, Sour Cream Blueberry Muffins, and Healthy Banana Chocolate Chip Muffins.