Tres Leche Muffins

tres leche muffins

I spend a lot of time in my kitchen. You wouldn’t know it from this blog necessarily, but I love to cook. So when the United Dairy Industry of Michigan asked me to create a breakfast recipe using dairy, I was all “GAME ON!!” And then on Sunday while I was watching other (mostly childless) people celebrate Cinco de Mayo, it hit me. Tres Leche Muffins. What is more dairy than that?

Tres Leche cake is a traditional Latin American cake that is soaked in three kinds of milk: evaporated milk, condensed milk and whole milk. I meshed together a few recipes and decided rather than use anything in a can I would make my own version of the canned dairy products. The final result would be perfect to take to a brunch or gobble up standing over the counter in your home (I’ve heard).

Tres Leche Muffins

1 1/2 c. milk + 1/3 c. milk (I used whole milk)

1 1/3 c. sugar (divided)

1/2 c + 3 T. butter (divided)

1 t. vanilla

1/2 t. almond extract

2 eggs

2 c. flour (I used a whole wheat/ white flour mix)

2 t. baking powder

1/3 c. heavy whipping cream

3/4 c. slivered almonds (divided)

Preheat oven to 400.

Mix 1 1/2 c. milk and 2/3 c. sugar together in a saucepan. Bring to a low simmer over medium-low heat, stirring often. When the sugar dissolves completely, turn the heat down to low. Stirring frequently reduce by half (this takes a bit of time and needs careful watching so as not to scald the milk)

Once reduced, whisk in 3 T. butter and vanilla. Set aside to cool.

In a large bowl beat together 1/2 c. softened butter and 2/3 c. sugar. Add almond extract and eggs. Stir in flour, baking powder. Measure out 1/3 c. of your cooled milk mixture and add to the bowl along with heavy whipping cream. milk, flour, baking powder and 1/2 cup of the almonds until just combined. Don’t overmix.

Divide batter into muffin cups or liners filled 3/4 full. Sprinkle tops with remaining almonds.

Bake 15-20 minutes until light golden brown. Cool for 10 minutes and drizzle each muffin with the with rest of the milky sauce from your saucepan.


The best part of this recipe is that it is also part of a little United Dairy Industry of Michigan competition. All of the bloggers that spent time in Ann Arbor are creating recipes and the one with the most repins wins. I will let you know where you can repin from next week on the Just Jilly Facebook page and begging for votes will commence. Stay tuned!

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