Name: Mantecadas
Prep time: 10 min
Cook time: 10 min
Yield: 18
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mantecadas

1. 2 cups (250g) unbleached all-purpose flour -

2. 2 teaspoons baking powder -

3. 1/2 teaspoon baking soda -

4. 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt) -

5. 1 1/4 cups (250g) sugar -

6. 1 cup (236g) whole milk -

7. 1/2 cup (112g) neutral oil, such as canola or avocado -

8. 2 large eggs -

9. 1 tablespoon pure vanilla extract -

How to cook deliciously - Mantecadas

1. Stage

Prepare a muffin tin: Line 12 cups of a standard muffin tin with paper liners. Line 6 cups of a second tin with paper liners. Set aside.

2. Stage

Make the muffin batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and whisk together just until combined and no traces of flour remain.

3. Stage

Divide up the batter and preheat the oven: Fill each lined muffin cup with about 3 tablespoons of batter and set aside uncovered for 30 minutes. While the batter rests, preheat the oven to 425°F (220°C). The combo of the resting and high heat will help give the muffins that nice perfect top.

4. Stage

Bake: Slide the muffins into the oven to bake for 7 minutes. Reduce the oven temperature to 400°F (200°C) and bake until they have puffed up, are slightly golden brown, and a toothpick inserted into the center of one comes out clean, 7 to 8 minutes longer. Let the muffins cool in the pans for 15 minutes, then carefully remove them and place them on a wire rack to cool completely. Store the muffins at room temperature sealed or lightly wrapped with plastic wrap. They will keep up to 3 days. Love the recipe? Leave us stars below!