Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line cups with paper liners.

Beat eggs, 2 1/2 cups white sugar, and vegetable oil together in a bowl until well blended.

Add milk, salt, baking powder, poppy seeds, vanilla, almond extract, and flour; mix well until just combined.

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool muffins in the pan for 5 minutes.

Meanwhile, make the glaze: Combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring, and 2 teaspoons melted butter in a saucepan over low heat; heat and stir over medium-low heat until smooth and sugar is dissolved.

Dunk muffin tops into glaze; place on a cooling rack to cool completely.