Preheat oven to 400 degrees. Lightly butter muffin tins or line with muffin liners.

Cream the butter, eggs and sugar together with a mixer. Combine dry ingredients in a separate bowl and set aside. Add almond extract to the milk. Alternately add flour mixture and milk mixture to butter mixture, mixing to combine {do not over mix!}. Fold in cherries. Fill muffin tins 2/3 full {I always use a 3 tablespoon cookie scoop to make sure I get the exact amount of batter into each cavity}.

In a small bowl, using your fingers, cut the butter into the other topping ingredients. Pour roughly a tablespoon of the crumb mix loosely over each muffin.

Bake at 400 degrees for 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes 16 muffins.