Almond Poppy Seed Mini Muffins

Preheat oven to 375 degrees F. Line a mini muffin tin (or regular muffin tin) with 24 mini or 12 regular sized baking cups or spray them well with cooking spray. Set aside.

In a small bowl, combine flour, baking powder, salt, and baking soda. Set aside.

In a large bowl with an electric mixer, mix together 1/2 cup sugar, oil, egg, and almond extract. Add in sour cream or yogurt and milk and beat until blended. With mixer on low, add in flour mixture and mix until just combined. Add in poppy seeds and stir them in with spatula.

Divide the batter evenly among the muffin cups, then sprinkle with remaining 3 teaspoons (approximately) of sugar.

Bake 10-12 minutes for mini muffins, or 14-17 minutes for regular muffins, until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack. Enjoy!