In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined.

In a separate bowl, blend the melted butter, oil, eggs, sour cream, vanilla extract, almond extract, lemon zest, lemon juice, and milk.

Gradually pour the wet ingredients into the dry ingredients, gently folding them together with a rubber spatula until just combined.

Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 1 hour.

When the hour of resting time is nearly up, preheat your oven to 425°F and prepare a muffin tin with one of two options: 1 – line 11 cups with paper liners, or 2 – line 6 cups with paper liners, leaving an empty space between each to allow for more even baking and taller muffin tops. If you choose method 2 and only have one muffin tin, you’ll need to bake the muffins in two batches.

Using a 2-ounce scoop (or about 1/4 cup), fill each liner to the brim. Take care not to disturb the batter too much, as the resting period has allowed it to rise and become fluffy, which will help create taller muffin tops.

Bake the muffins at 425°F for 8 minutes, then reduce the oven temperature to 350°F and bake for an additional 8-10 minutes.

If baking in two batches, remember to raise the oven temperature back to 425°F for the second batch.

Once baked, let the muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack for another 15-20 minutes. Sprinkle with extra poppy seeds if you like, and enjoy them warm!