Mexican Orange Mantecadas
A mexican variation on a spanish breakfast classic, infused with orange flavor.
Equipment
- Stand Mixer
- Muffin Tin
- Muffin Cups Red is traditional
- Rubber Spatula
- Flour Sifter
- Mixing Bowl
Ingredients
- 1⅔ Cups Flour
- 1¼ Tsp Baking Powder
- ½ Tsp Baking Soda
- 3 Eggs Room temp.
- ⅔ Cup Sugar
- ⅔ Cup Milk Room temp.
- 2 Tsp Vanilla Extract Or 1 vanilla, 1 orange, for extra-orangey flavor.
- 2 Tsp Orange Zest Fresh-zested from an orange.
- ½ Cup Butter Melted and slightly cooled.
Instructions
- Preheat your oven to 400℉. Line your muffin tin with muffin cups.
- Sift together the flour, baking powder, and baking soda; set aside.1⅔ Cups Flour, 1¼ Tsp Baking Powder, ½ Tsp Baking Soda
- In your mixer, beat together the eggs and sugar until light and fluffy, about 3-4 minutes.⅔ Cup Sugar, 3 Eggs
- Add the milk, vanilla extract, and orange zest, to the egg and sugar mixture. Mix this well for another minute, and keep the mixer going on low.⅔ Cup Milk, 2 Tsp Vanilla Extract, 2 Tsp Orange Zest
- Slowly add the melted butter to the mixer until it's fully combined.½ Cup Butter
- Using your rubber spatula, fold in the flour mixture about a third at a time. Gt it incorporated but avoid over-mixing it, which will make the mantecadas dense.
- Let your batter rest for about 15 minutes, allowing the baking powder and soda to activate.
- Fill your muffin cups about ¾ of the way full with batter. Since they will rise while baking, you don't want to over-fill them. Optionally, you can top each cup with a bit of finishing sugar.
- Turn the oven heat down to 350℉ and put the tin in the oven. Bake for 15 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the muffins cool for a bit before removing onto a wire rack to cool completely, then enjoy!