Step 1

Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, poppy seeds, baking powder and salt in a medium bowl.

Step 2

In a large bowl, whisk together butter, sugar, eggs, almond extract and milk. Stir in flour mixture until just combined (mixture will be lumpy).

Step 3

Fill each muffin cup with about 1/3 cup batter. Spoon 1 tsp. jam on top of each. Cover with remaining batter so each cup is almost full. Sprinkle with sliced almonds, if desired.

Step 4

Bake until muffins are golden, about 20 minutes. Let cool in pan for 5 to 10 minutes, then remove from pan and let cool completely on rack.