Preheat oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners.
Whisk together flour, baking powder, salt, sugar, and almond flour.
In another bowl, whisk melted butter, eggs, milk, vanilla extract, and almond extract.
Pour wet ingredients into dry ingredients and stir until just combined.
Fold in the crumbled almond paste.
Divide the batter evenly among the muffin cups.
Sprinkle sliced almonds and coarse sugar over each muffin.
Bake for 22–25 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Dust with powdered sugar before serving.
