Let's Get Poppy

Besides a Black Russian Cake the only baked good the boy claims to really like are poppy seed muffins. Except we rarely buy them because he would rather not have lemon there to ruin the poppy flavor, and almost all store bought poppy seed muffins (and even mixes) include lemon. Finally though, I have found this lemon-free, poppy seed muffin recipe. It does include almond flavor instead, but at least for the boy, it was an upgrade.

Almond Poppy Seed Muffins
Makes Approximately 2 and a Half Dozen
Ingredients
3 cups flour
2 1/2 cups sugar
1/3 cup poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 cup canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Directions
1. Preheat the oven to 350 degrees. Combine the flour, sugar, poppy seeds, baking powder, and salt.
2. Mix the eggs, milk, oil, and extracts with the dry ingredients until just mixed. (Recently I learned from watching Ina Garten, that muffins are something where you don't want to be using an electric mixer, since the more you mix them, the less fluffier they become.)
3. Fill your prepped muffin cups till about 2/3 full. Bake for 18 minutes, until a toothpick comes out clean.
The boy ate these without complaint, or mentioning that there were other flavors there mixing with the poppy seeds. As for me, I loved the hint of almond, and I'd much rather have my poppy seeds with it instead of lemon.

Do you have a preference on your poppy seed muffins?