Preheat the oven to 350 degrees. Grease muffin tins or line with paper liners. Set aside.
Combine the flour, sugar, poppy seeds, baking powder, and salt in a medium bowl. Whisk until combined.
In another bowl, whisk the egg, milk, canola oil, and extracts until well mixed. Pour into the dry ingredients. Stir lightly, just until combined. Batter will be lumpy - do not overmix.
Fill the prepared muffin tins with batter until each cup is two-thirds full. Bake at 350 deg for 20-24 minutes, or until muffins test done. Cool for about 10 minutes in the tins before moving to a wire rack to cool fully.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/almond-poppy-seed-muffins/