Almond Tres Leches Muffins

These muffins are just delicious. One 12oz can of sweetened condensed milk will give you enough to double a batch (24 muffins). I brought these twice to work already and they are devoured. Enjoy!

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup butter (stick not soft tub margarine) or 1⁄2 cup margarine, softened (stick not soft tub margarine)
• 2⁄3 cup sugar
• 1⁄2 teaspoon  almond extract
• 2  eggs
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄3 cup sweetened condensed milk (from 14oz can)
• 1⁄3 cup heavy whipping cream
• 1⁄3 cup milk
• 1⁄2 cup  slivered almonds
• 1⁄4 cup  sliced almonds
• 1⁄4 cup  additional sweetened condensed milk

Directions

1. Preheat oven to 400°F; grease 12 regular-size muffin cups with shortening or line with paper cups.
2. In a large bowl beat together butter and sugar on medium speed until smooth. Beat in almond extract and eggs. With wooden spoon, stir in flour, baking powder, 1/3 cup condensed milk, whipping cream. milk and 1/2 cup of the almonds just until combined. Divide batter evenly among muffin cups (3/4 full) sprinkle 1/4 cup sliced almonds evenly over batter.
3. Bake 15-20 minutes or until light golden brown. Cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk. Serve warm.