Classic German Bee Sting Almond Muffins
Ingredients
Dough
- 125 g softened butter
- 100 g sugar
- 1 packet vanilla sugar
- 200 g sour cream
- 2 eggs
- 200 g all-purpose flour
- 2 tsp baking powder
- 50 g ground almonds
- a pinch of salt
- 2 tbsp milk
- 1 tbsp honey
Almond crust
- 40 g butter
- 3 tbsp sugar
- 1 tsp honey
- 3 tbsp milk
- 100 g sliced almonds
Filling
- 400 ml milk
- 2 tbsp sugar
- 1 packet vanilla pudding powder
- 75 g butter
- 80 g powdered sugar
Preparation
Preheat oven to 180 degrees Celsius (convection 160 degrees) and line a 12-cup muffin tin with liners
Beat softened butter, sugar, and vanilla sugar until creamy
Add eggs one at a time, beating well after each addition
Mix in flour, baking powder, ground almonds, and salt
Stir in milk, sour cream, and honey until just combined
Divide the batter evenly among the prepared muffin cups using an ice cream scoop
In a small saucepan, bring butter, sugar, honey, and milk to a simmer
Stir in sliced almonds and cook for 1 minute while stirring constantly
Spoon the almond mixture over the raw batter in each muffin cup
Bake for 25 minutes until golden and a toothpick inserted comes out clean
Meanwhile, prepare the vanilla pudding by mixing the pudding powder with milk and sugar according to package instructions
Transfer the pudding to a bowl, cover with plastic wrap to prevent a skin, and let cool completely
Beat butter and powdered sugar until light and fluffy
Add the cooled pudding and mix until smooth
Let the baked muffins cool completely in the pan
Cut the cooled muffins horizontally in half
Pipe the filling onto the bottom halves of the muffins
Place the tops back on the filled muffins
Chill the muffins until serving
