This is the time of year that I totally have a hard time controlling my magazine purchase. From Halloween til Christmas I am tempted over and over again to buy each and every magazine with all the seasonal goodies in them. Yes. I fell into temptation again. In the last week I have bought 4 cooking magazines PLUS my friend Amanda brought over a Christmas cookbook this last weekend. I am totally addicted.


I went through all my magazines on Sunday morning and I marked each one I wanted to make. I’ll be busy for a while and will be lucky to have made it all before Christmas. Especially since I also have a few bookmarked recipes from some blogs I want to make also!


One of the recipes caught my eye because of the title. The Almond Tres Leche Muffins. I recently made the Tres Leche cake with Dulce de Leche so the muffin intrigued me. They disappeared pretty fast – meaning people liked them! They were definitely moist and most definitely not low calorie so I was a good girl and left them alone.


Almond-Tres Leches Muffins
Betty Crocker’s Fall Baking magazine

1/2 cup butter
2/3 cup sugar
1/2 teaspoon almond extract
2 eggs
2 cups all purpose flour
2 tsp. baking powder
1/3 cup sweetened condensed milk (not evaporated)
1/3 cup whipping cream
1/3 cup milk
3/4 cup sliced almonds
Additional sweetened condenced milk (1/4 cup)

Heat oven to 400 degrees. Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In large bowl, beat butter and sugar with mixer on medium speed until smooth. Mix in almond extract and eggs. Stir in flour, baking powder, 1/3 cup of condensed milk, whipping cream, milk and 1/2 cup of the almonds until just moistened. Divide batter evenly between cups. Sprinkle remaining 1/4 almonds evenly over batter.

Bake 15-20 minutes or until light golden brown. Remove from oven and cool 10 minutes. Drizzle 1 teaspoon additional condensed milk over top of each muffin. Best served warm.