Preheat your oven to 375 degrees, and generously grease a 12 cup muffin tin. Or, line with muffin liners. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and poppyseeds. Set aside.
In a medium bowl, whisk together the vinegar, oil, water, vanilla extract, and almond extract. Pour the wet ingredients into the dry, and stir to combine until there are no dry spots of flour.
Scoop the batter into your muffin tins. Be generous here, the tins should be almost full, with just about 1/8th inch of space. Generously sprinkle the tops with the coarse sugar. Bake for 18-25 minutes, or until a cake tester comes out clean and the muffins are lightly golden.