5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


For the dough

  • 250 g Flour
  • 1 tbsp Baking powder
  • 100 g Ground almonds
  • 2 Pc. Eggs
  • 100 g Sugar
  • 125 ml Oil
  • 100 ml Milk

For the buttercream

  • 250 g Butter
  • 250 ml Milkmaid (sweetened condensed milk)
  • Food coloring in gel / paste or powder (optional)


  • For the almond muffins, first preheat the oven to 200 degrees top / bottom heat and line the muffin tins with paper liners. Mix the flour, baking powder and almond in a bowl. In a second bowl, stir the eggs, sugar, oil and milk until frothy. Then carefully fold in the flour mixture. Pour the dough into the molds and bake in the oven at 200 ° C top and bottom heat for about 20 minutes.
  • Beat the butter on the highest setting until light and creamy. Beat on and pour in the sweetened condensed milk in a thin stream (both should be room temperature. Beat until a firm cream is formed. The finished cream can be colored with food coloring. Stir or mix some food coloring into the cream.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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