Preheat oven to 375ºF degrees. Spray a 12-count muffin pan with non-stick cooking spray, or line with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.

In another bowl, whisk both sugars and the eggs together until thickened and combined. Whisk in the butter and canola oil. Add the yogurt, milk, almond extract, and vanilla, and continue whisking until combined.

Pour the poppy seeds on top of the dry ingredients, then use a rubber spatula to gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.

Spoon batter into prepared muffin pan, filling 3/4 of the way. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out with few moist crumbs attached. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk together the powdered sugar, melted butter, cream, vanilla seeds, almond extract, and 1 Tablespoon of water until smooth. Add more water, a teaspoon at a time, until desired consistency is reached. Dip tops of cooled muffins into the icing, allowing excess to drip off. Place onto wire rack set over parchment paper and allow icing to set up.** Reheat icing in the microwave if it becomes too thick to dip.

Store in an airtight container.