The best tres leches cake I ever ate was at a Cuban restaurant in Minneapolis. Since then, I’ve been trying to make my own, but have yet to perfect it. These muffins, however, come really close to perfection! The combo of three milks (hence the name tres leche) makes these muffins incredibly sweet and moist. I found this recipe at BettyCrocker.com.
Ingredients:
1/2 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sweetened condensed milk (not evaporated), plus more for topping
1/3 cup whipping cream (not whipped)
1/3 cup milk
1 cup sliced almonds (divided)
Directions:
- Pre heat oven to 400 degrees F.
- Line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, beat sugar and softened butter with an electric mixer until smooth (about 4 minutes).
- Beat in eggs and almond extract.
- With a spoon, stir in flour, baking powder, 1/3 cup sweetened condensed milk, cream, milk, and 3/4 cup almonds. Stir until just moistened–do not over stir or muffins will be tough.
- Divide batter evenly among prepared muffin cups.
- Sprinkle remaining almond slices evenly over batter in cups.
- Bake 15-20 minutes or until lightly golden brown.
- Immediately remove from muffin tins and cool on wire rack. Cool 10 minutes.
- Drizzle 1 teaspoon additional sweetened condensed milk over top of each muffin.
- Serve warm
