Preheat oven to 400 degrees.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds. Set aside.

In a separate bowl, blend together butter and sugar on medium speed until pale and fluffy. Add in egg, egg yolk and almond extract. Mix until blended. Measure out milk into a liquid measuring cup then whisk sour cream into milk. Add flour mixture, alternating with milk mixture, to batter and mix on low speed until combined {making sure to not over mix}.

Divide batter among 12 greased or paper lined muffin cups (in a non-stick muffin tin) and sprinkle slivered almonds evenly on top of batter. Bake in preheated oven for 16 - 18 minutes until lightly golden {a toothpick inserted into the center should come out clean}. Allow to cool and store in an airtight container. Enjoy!