1Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
2In a medium bowl, mix: flour, baking powder, salt, baking soda and poppy seeds. Set aside.
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in dry ingredients until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
3Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
4You can make the batter the night before, cover the bowl and put it in the fridge. Bake at 375°F for 16 to 18 minutes or until golden brown.
5You can also add a glaze made with 1/2 cup powdered sugar and 2 to 3 teaspoons milk. Use a spoon to drizzle the glaze over the muffins.