Lemon Poppy Seed Muffins

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 egg
• 1 tsp almond extract (or vanilla)
• 1 Tbsp lemon juice
• 1/3 cup plain Greek yogurt or sour cream
• 1 Tbsp poppy seeds
• Topping:
• 2 Tbsp brown sugar
• 1/4 cup sliced almonds

Preheat compact oven to 425°F. Grease compact muffin pan or line wells with paper baking cups. In a medium bowl, whisk together flour, baking powder, and salt. Using a mixer with a whisk attachment, cream together butter, sugar, egg, almond extract, lemon juice, and Greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill wells of compact muffin pan about 2/3 full. Mix topping ingredients together and sprinkle on top of muffin batter. Bake for 12-16 minutes or until toothpick inserted into the center of muffins come out clean. Allow to cool on wire rack. Makes about 6 muffins.