Easy and Yummy Almond Tres Leches Muffins!

These muffins are easy to mix together, easy to bake, and scrumptious to eat! Use Holiday colored muffin cups and you'll have a fast, festive treat, or bake them for everyday enjoyment.

'Tres Leches' - or three milk - has long been a favorite cake in the southern states, always moist and creamy. Now this writer offers a simple recipe for muffins that is easy enough for your children to help mix up, great for sharing at pot lucks, office parties, and even better for home!

Almond Tres-Leches Muffins

(Prep time is approximately 20 minutes, start to finish is about 50 minutes.)

1/2 cup butter or margarine softened
2/3 cup granulated sugar
1/2 tsp. almond extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sweetened condensed milk (not evaporated)
1/3 cup whipping cream
1/3 cup milk
3/4 cup sliced almonds
l/4 cup additional sweetened condensed milk for garnish

Heat your oven to 400 degrees F.
Grease 12 regular sized muffin cups with shortening or use paper muffin cups.

Cream butter and sugar together with electric mixer on medium speed and then add in almond extract and eggs. With a wooden spoon stir in flour, l/3 cup condensed milk, whipping cream, milk, baking powder, and 1/2 cup of the almonds. Mix till just moistened - do not over mix. Divide the batter evenly into muffin cups and then sprinkle remaining l/4 cup of almond slices evenly on top of batter.

Bake muffins for 15 to 20 minutes till lightly browned, them remove from pan immediately and let cool on cooling rack for 10 minutes. Before serving drizzle with additional l-teaspoon for condensed milk, and serve warm.

If serving later don't drizzle with additional condensed milk until you serve. I have found that warming the milk in the microwave for a few seconds before spooning on cool muffins helps it to soak into the tops. (yummers!)

Depending on the muffin cup size you may end up with 15 muffins. I have also used the mini-muffin tins with mini-muffin liners, cutting cooking time down to about 10 minutes. (Be sure to check often as these little things bake up fast and each oven temp varies somewhat). As mini-muffins this recipe works great for pot luck dinners,- - a little batter goes a long way. Using silver or holiday print paper muffin cups makes this a very festive treat that looks and tastes like you spent a long time in the kitchen, but only you know how easy this recipe is!

Store muffins in a cupcake container or something with a lid that seals out the air and they will last longer. They do well kept in the refrigerator, and I have also frozen them on cookie sheets covered with wax paper, then when frozen I slipped them into plastic bags. As they are eaten fast I usually don't have much time to freeze them, and actually they are usually gone before storage becomes an issue!

This is a recipe that will be a family favorite, so bake up a batch and enjoy!