Preheat the oven to 350 degrees F. Line or spray 12 muffin cups.

In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.