Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla essence, almond essence and flour. Mix well.
Bake in paper lined muffin cups (filled 3/4 full) at 180 degrees C for 15-20 minutes. The tops should be browned and a toothpick inserted in the centre should come out clean.
Remove muffins as soon as you can while still hot and dunk tops into glaze. Turn right side up and cool on a rack.
To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla essence, 1/2 teaspoon almond essence and 2 teaspoons melted butter. Warm in saucepan until the sugar is dissolved.