Pour the batter into the greased muffin tin and distribute the almond mixture evenly on top. Bake in a preheated oven at 180 degrees (fan oven 160 degrees) for 20-25 minutes. Let the muffins rest in the tray for about 5 minutes, then remove them from the tin and let them cool on a wire rack. Meanwhile, for the filling, prepare the almond pudding according to the package instructions with the milk and sugar, let it cool until it is lukewarm.
Stir occasionally so that no skin forms. Pudding and butter should be at about the same temperature. Now alternately mix one tablespoon of pudding with one tablespoon of the soft butter using a hand mixer until both ingredients are used up. Pour the cream into a piping bag with a star nozzle. Cut the muffins horizontally with a sharp knife and fill with the cream. Store in the refrigerator until ready to eat.
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