Heat the milk with 80 g butter in a saucepan. Put the flour with 70 g sugar, crumbled yeast and egg in a bowl. Add the milk butter and knead with the dough hook of the hand mixer for about 5 minutes to form a smooth dough Cover and rest in a warm place for 60 minutes.

Preheat the oven to 160 degrees. Place the yeast dough on a floured work surface, knead again briefly and divide into 12 pieces (about 50 g.), Shape each into a ball. Place the yeast balls in 12 silicone molds and flatten them a little Mix the sugar 50 g with the flaked almonds. Cut the remaining butter 50 g into small pieces and distribute 4 pieces of butter on each of the muffins.

Sprinkle with the almond and sugar mix. Bake the muffins on the oven shelf for about 20 minutes. Take out and drizzle with the cream while it is still hot.