Preheat oven to 400 degrees F. Fill a 12-cup muffin tin with paper liners.
In a mixing bowl, combine the flour, sugar, baking powder, salt and poppy seeds.
In another small bowl, combine the beaten egg, milk, oil and almond extract. Add the liquid ingredients into the dry ingredients and stir until just moistened.
Spoon batter into prepared muffin cups. Bake for 15-20 minutes, until golden brown on edges and the tops spring back when touched. ENJOY!!
*To turn these into lemon poppy seed muffins, replace the almond extract with lemon extract and add a few drops of yellow food coloring, if desired.