Preheat oven to 350.
Oil muffin tin. I use an olive oil spray, but use whatever you have.
In a medium-sized mixing bowl, add flour, baking powder, and salt, whisking together well.
In a smaller bowl, add milk, sour cream, eggs, honey, butter, vanilla, and almond extract. Whisk together well, then pour into dry mixture.
Using the whisk, combine the wet ingredients with the dry ingredients. The batter will be thin, like a pancake batter.
Divide batter evenly into 12 muffin cups. I like to use my ice cream scoop for this. You want to feel each cup roughly 2/3 the way full. For smaller muffin tins, you made need more than one 12-cup tin.
Bake on 350 for 22-25 minutes, or until a toothpick inserted comes out clean.
Let rest 10 minutes before removing from tin.
Enjoy!