Step 1

Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan).

Step 2

Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use.

Step 3

In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside.

Step 4

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 5

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix. Fill the muffin cups about ¾ full with the batter, then sprinkle the cold streusel topping evenly overtop.

Step 6

Bake for 8 minutes, then reduce the heat to 350°F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely.