Prep the muffin pan and oven: Preheat the oven to 400°F and line a 6 count jumbo muffin tin with jumbo muffin liners. Set aside. Whisk dry ingredients: Whisk together the dry ingredients in a large mixing bowl: flour, sugar, salt, poppyseeds, baking powder, and baking soda.
2 1/4 cup all-purpose flour, 1 cup + 2 Tbsp. granulated sugar, 2 Tbsp. poppy seeds, 1 tsp. fine sea salt, 2 tsp. baking powder, 1/2 tsp. baking soda
Whisk wet ingredients: Whisk together the sour cream, buttermilk, vegetable oil, eggs, almond extract, and vanilla extract in another bowl until smooth.
1/2 heaping cup full fat sour cream, room temperature, 3/4 cup buttermilk, room temperature, 3/4 cup vegetable oil, 2 large eggs, room temperature, 2 tsp. almond extract, 1 tsp. vanilla extract
Batter: Add the wet ingredients to the dry ingredients and fold until combined. The batter will be somewhat thick.
Divide into muffin tin: Spoon or scoop into the prepared jumbo muffin pan, filling up almost to the top. You should get 6 muffins.
Bake for 5 minutes at 400°F, and then without taking the muffins out of the oven, reduce the temperature to 350°F and bake for another 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for about 5-10 minutes, remove to a wire rack, and enjoy!! PS: I think these are *even better* the next day; so yummy with some morning coffee or tea!