1/2 cup (1 stick) butter
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, and drained (either fresh or frozen)
1 cup slivered almonds, lightly toasted
1 tsp almond extract
granulated sugar for sprinkling
Cream butter and sugar until fluffy. Beat in eggs, one at a time.
Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.