Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend
. Using an electric mixer
beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush
the almonds with your hands as you add them to the batter
and stir until mixed. Fill the muffin tin
almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake
comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins
onto a platter and let cool for 5 more minutes. Sift
powdered sugar over the muffins and serve.