These Lemon Almond Poppy Seed Muffins are soft, tender, and lemony with a light hint of almond. The crunchy-sweet almond topping finishes them off in a delicious way.
Set your oven rack to the middle of the oven. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray (I prefer to use cupcake liners to avoid over-browning the muffin bottoms).
In a medium bowl, whisk together the flour, baking powder, and salt.
Bake for 18 to 20 minutes or until edges are golden and a pick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan to a wire rack to cool completely.