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Preheat the oven to 350°F (175°C). Grease a muffin tin.
In a bowl, whisk the eggs, maple syrup, milk, melted butter, almond extract, vanilla extract, citrus zest, and the poppy seeds.
Mix together the all purpose flour, almond flour, baking soda, and salt.
Pour the dry ingredients into the bowl with the wet mixture and stir until just combined.
Add the batter evenly between the muffin cups, filling each about ¾ full.
Prepare the Almond Cream Filling by beating the softened butter and sugar together until smooth.
Mix in the almond flour, all-purpose flour, egg, and almond extract until combined.
Add the filling and press it down slightly into the batter.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack.
Dust lightly with powdered sugar before serving if desired.