Preheat the oven to 375F and line a muffin tin.

Whisk the flour, sugar, and baking powder together.

Combine the milk, melted butter, eggs, and almond extract in another bowl.

Fold the wet into the dry until just mixed, then gently fold in the cherries.

Divide among the cups and bake 20 to 22 minutes until golden.

Cool in the pan for 5 minutes before transferring to a rack.