In a large bowl, whisk together sugar, flour, baking powder, and salt.
Create a well in the dry ingredients and pour the buttermilk, oil, eggs, almond extract, and vanilla extract into the well.
Mix until just combined, do not over mix.
Gently fold in the poppy seeds, do not over mix.
Divide batter evenly among about 15 muffin cups, they will be almost full.
Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.
If you don't have buttermilk, replace 1 tablespoon of the milk with 1 tablespoon vinegar and let it sit for 5 minutes. Instant buttermilk!If you are using a thin muffin tin or a really dark colored muffin tin, lower the oven temperature to 400ºF.