Preheat oven and line pan:

Heat oven to 350°F (175°C) with upper and lower heat. Insert paper liners into a 12-cup muffin pan.

Combine dry ingredients:

For the muffins: Combine flour, baking powder, and ground almonds in a bowl.

Boil almond topping:

In a small pan, bring 40 g (3 tbsp) butter, 40 g (3 tbsp) sugar, honey, and 50 g (1/4 cup) heavy cream to a boil. Take off heat and mix in sliced almonds.

Cream butter and sugar:

In a large bowl, beat remaining butter until light and fluffy. Slowly add the rest of the sugar, eggs, and sour cream, mixing thoroughly.

Mix batter gently:

Gently incorporate the butter mixture into the flour mixture until barely combined.

Fill cups and top:

Distribute batter evenly among the muffin cups. Spoon the almond mixture on top of each.

Bake and cool muffins:

Bake on the center rack for 25 minutes. Allow to cool fully.

Whisk pudding base:

For the filling: In a small bowl, whisk 4 tbsp milk with pudding mix and 60 g (1/3 cup) sugar.

Cook pudding until thick:

Heat the remaining milk to a boil in a saucepan. Stir in the pudding mixture and cook, stirring constantly, until it thickens. Remove from heat.

Cool pudding covered:

Transfer the pudding to a bowl, press plastic wrap onto its surface, and cool completely.

Slice muffins horizontally:

Slice the cooled muffins horizontally in half.

Whip cream and fold:

Whip 250 g (1 cup) heavy cream with whipped cream stabilizer until stiff peaks form. Gently fold in the cooled pudding.

Assemble and serve:

Spread or pipe the filling onto the muffin bottoms, then replace the tops. Serve.