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Preheat to 170C / 340F fan. Line muffin tin.
Batter: Cream the 100g butter and brown sugar for 2-3 mins until fluffy. Add eggs one at a time. Whisk in yogurt, milk and vanilla. In another bowl whisk flour, baking powder and salt. Fold dry into wet until just combined. Do not overmix.
Frangipane: Cream 75g butter and granulated sugar. Beat in eggs, almond extract and 1 tbsp milk. Stir in almond flour until thick and spoonable. If it looks split, add 1 tsp more almond flour.
Fill each muffin cup ⅓ with batter, then add about 1 heaped tbsp frangipane in the middle then flaked almonds.
Bake 22-26 mins until golden and a skewer in the muffin part comes out clean. The frangipane will still be soft like at a bakery.
Cool in tin 10 mins, then on a wire rack. Only dust with icing sugar once fully cool or it will melt into grease.