Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, lightly combine gluten-free flour, sugar, salt, and baking powder.
In a separate small bowl, slightly beat the two eggs. Add in greek yogurt, avocado oil, milk, and almond extract. Mix together.
Combine the egg mixture and the dry mixture. Mix until it's just fully incorporated.
Pour the batter into muffin tin lined with baking cups. You'll fill them about ⅔ full. I like to use parchment paper baking cups - nothing sticks to them.
Top batter with sliced or chopped almonds. Sprinkle with granulated sugar.
Bake at 350 degrees for 18-20 minutes until toothpick inserted in the center of muffin comes out clean.
Cool completely and drizzle with almond glaze.