1/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
1/3 cup whipping cream
1/3 cup milk
3/4 cup sliced almonds
Additional sweetened condensed milk (1/4 cup)
Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in almond extract and eggs. With spoon, stir in flour, baking powder, 1/3 cup condensed milk, the whipping cream, milk and 1/2 cup of the almonds just until moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle remaining 1/4 cup almonds evenly over batter in cups.
Bake 15 to 20 minutes or until light golden brown. Remove muffins from pan to cooling rack. Cool 10 minutes. Drizzle 1 teaspoon additional sweetened condensed milk over top of each muffin. Serve warm.