Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray.
In large bowl, mix flour, granulated sugar, poppy seed, baking powder and salt.
In medium bowl, beat sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
Bake 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
Meanwhile, in small bowl, mix all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Serve warm.