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Preheat your oven to 425 degrees, and line a 12 cup muffin tin.
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In a medium bowl, whisk together the eggs, milk, butter, sour cream, and almond extract.
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Sift in the flour, baking powder, salt, and sugar. Fold in the poppy seeds.
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Scoop the batter evenly into a 12 cup muffin tin. The cups should be 3/4 full, and the batter should only be enough for 12, so fill them up!
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Sprinkle some turbinado sugar on top of the batter.
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Bake for 20-22 minutes, or until the tops are golden brown, and a tooth pick comes out clean.