Makes 18 muffins.

1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 c. butter
1 c. sugar
3 eggs
1 c. sour cream
2 tsp. almond extract
2 to 3 tbsp. poppy seeds

Combine dry ingredients and sift. Set aside. In a mixer bowl, using the medium speed, cream butter and sugar until light and fluffy. To creamed mixture, add eggs one at a time, mixing until well combined. Blend in sour cream and almond extract. Add dry ingredients, mixing only until combined. Stir in poppy seeds.

Spoon muffin batter into muffin tins lined with paper cupcake liners. Bake at 350 degrees for approximately 15 to 20 minutes.