Add all ingredients to a small-sized bowl and mix until it forms a thick and tacky paste. Initially, the mixture will look too thick, but it will come together. If you prefer a sweeter frangipane, feel free to mix in more sugar and milk to taste. Cover the bowl and chill in the fridge until needed.

Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with liners.

Add all the wet ingredients (sugar, applesauce, milk, oil, vinegar and extracts) to a large mixing bowl and whisk until combined. Add all the dry ingredients (flours, baking powder and salt) and mix until just combined. The batter should be thick. Set aside.

Roll the frangipane mixture into 12 equal-sized balls. If your mixture is sticking to your hands, dampen your hands with water and roll the mixture.

Scoop around half of the batter into the muffin cups. Place a frangipane ball into each cup and press it down a little into the batter. Top each frangipane ball with the remaining muffin batter. As the batter is quite thick, it won't flatten out in each cup. If so, use a butter knife or small spoon to 'circle' the batter around each frangipane ball. The batter might look like a little heaped mound in each cup. (note 5)

Very generously top each muffin with sliced almonds.

Bake the muffins for about 25-28 minutes. They are ready when you can insert a toothpick in the middle and it comes out clean (a few moist crumbs are fine). If you gently press on the center of a muffin, it should feel firm and springy. Allow the muffins to cool in the pan for 10-15 minutes then transfer to a wire rack.

If desired, dust the muffins with powdered sugar before serving and enjoy! The crunchy almond topping will soften over time. Store the muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month.