Ingredients for Almond Tres Leches Muffins
- 1 cup (2 sticks) softened butter
- 1 1/2 cups granulated sugar
- 2 teaspoons almond extract
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup heavy whipping cream
- 1/4 cup whole milk
- 0 slivered almonds
- 1 1/4 cups sliced almonds
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How to Make Almond Tres Leches Muffins
- Preheat oven to 400°F (200°C).
- Grease 24 regular-size muffin cups with shortening or line with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar on medium speed until light and fluffy.
- Beat in 2 teaspoons almond extract and 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in ⅓ cup sweetened condensed milk and ½ cup heavy whipping cream until just combined.
- Fold in 1 cup sliced almonds.
- Divide batter evenly among the prepared muffin cups. Sprinkle ¼ cup sliced almonds evenly over the batter.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Drizzle each muffin with approximately 1 teaspoon of the remaining sweetened condensed milk.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
39g
Carbs
12g
