Preheat oven to 400 degrees. Prep 12 hole non-stick muffin pan with butter.
In a large bowl, cream the eggs, sugar, salt and sour cream. Add cooled butter and almond extract and whisk completely. Stir in flour and baking powder with a spatula until just combined.
Spoon about a tablespoon into each mold (3/4 full). Bake about 9-10 minutes or until a toothpick comes out clean. Remove from pan, plate up and brush with apricot jam or melted butter and add sprinkles or powdered sugar.