Mexican Orange and Cinnamon Muffins (Mantecadas)

Most baked goods rely on baking powder or yeast for lift. But why not both? The Mexican muffin-like treats called mantecadas sometimes include two leavening agents, which inspired us to try that approach. Over the course of several batches we learned that while baking powder does most of the work, the yeast does noticeably improve flavor and browning. Mantecadas are a kind of pan dulce, baked goods eaten for breakfast or any time the craving strikes. They’re unfussy—no glazes, icings or chocolate chips—and are simply flavored. We added orange zest, vanilla and cinnamon to ours, along with a little almond flour for texture. The mantecadas are exceptionally moist and will keep in an airtight container at room temperature for a few days or in the refrigerator for a little longer.