For the Almond Streusel Topping

1. Get a small bowl. Combine the sugar, crushed almonds, and almond extract in this bowl.
2. Mix the ingredients together with a fork until the mixture looks crumbly.
3. Set this topping mixture aside for later use.

For the Muffins

1. Preheat your oven to 425°F (220°C).
2. Prepare a standard muffin pan with 12 cups. Line each cup with a paper liner. Spray the inside of the paper liners with cooking spray.
3. In a large mixing bowl, whisk together the dry ingredients. Combine the flour, baking powder, poppy seeds, and salt. Set this bowl aside.
4. In a separate medium bowl, or in the bowl of your stand mixer, mix the sugar and eggs. Beat them until the mixture becomes thick and light yellow in color.
5. Add the melted and cooled butter to the sugar and egg mixture. Pour in the vegetable oil as well.
6. Slowly whisk in the buttermilk and the almond extract until everything is combined smoothly.
7. Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients.
8. Mix the batter gently until the wet and dry ingredients are just combined. Be careful not to overmix the batter.
9. Divide the muffin batter evenly among the prepared muffin cups. Fill each cup so the batter is slightly mounded on top.
10. Sprinkle about one tablespoon of the prepared Almond Streusel Topping over the top of the batter in each muffin cup.
11. Bake the muffins in the preheated oven for 16 to 17 minutes. They are done when they look golden brown and a toothpick inserted into the center of a muffin comes out clean.
12. Let the baked muffins rest in the muffin pan for about 3 to 5 minutes before removing them.
13. Carefully lift the muffins out of the pan and place them on a wire cooling rack to cool completely.