Preheat oven to 400 degrees and line muffins tins with liners or grease the wells.
In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
In a small bowl, whisk to combine sour cream, milk, vanilla, almond, eggs, and melted butter.
Add wet ingredients to dry and stir just until combined. Batter will be thick. Fill muffin tins completely full with batter and place in over. TURN DOWN the temperature to 375 degrees and bake for 18-22 minutes or util an inserted toothpick comes out clean.
While muffins are baking, make your glaze by whisking together ingredients. If you want a thicker glaze, add more powdered sugar. Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired. Let cool (or don't let cool) and enjoy!
You can make a lemon glaze if you prefer, replace milk with fresh lemon juice. You can omit or still use the almond extract in it as well!