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Dairy
Easy
12 Servings
Allergens 
30 Minutes
Diets
These mini muffins are soft, buttery pound cake bites infused with almond flavor and sweetened with condensed milk. Topped with sliced almonds and a dusting of confectioners’ sugar, they’re light, moist, and perfectly poppable. Yields 24 mini muffins
1/2 cup + 1 tablespoon unsalted butter, at room temperature
1/4 cup sugar
1/2 cup Yummy Sweetened Condensed Milk
1 teaspoon vanilla extract
1 teaspoon Gefen Almond Extract
2 eggs
1 cup Glicks Flour
1 teaspoon baking powder
3/4 cup sliced almonds
confectioners’ sugar, for dusting
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place butter and sugar in the bowl of an electric mixer and mix until combined and fluffy. Add condensed milk and extracts and mix. While mixing, add the eggs one at a time.
Sift together the flour and baking powder. (Do not skip this step!) Add the flour mixture to the bowl and mix on low until just combined. Do not overmix.
Spray a mini muffin pan with baking spray. Fill each muffin cup 3/4 of the way full. Top with sliced almonds. Bake for 12–13 minutes.
Allow to cool. Once cool, remove the muffins from the pan and dust with confectioners’ sugar.
Styling and Photography by Sara Husney
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