Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners. While the oven heats, pit and halve your fresh cherries, setting them aside in a small bowl. Having everything ready before you start mixing ensures the batter doesn't sit too long and lose its rise.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make sure to break up any lumps in the baking powder and distribute the cinnamon evenly throughout—this ensures even leavening and flavor distribution in every bite of your muffins.

In a large bowl, whisk together the melted butter and granulated sugar until combined, then add the room-temperature eggs one at a time, whisking well after each addition. This helps the eggs emulsify properly and creates a smooth, creamy base. Pour in the milk, sour cream, and almond extract, whisking until the mixture is smooth and uniform.

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2, and gently fold together with a spatula until just combined—don't overmix, as this can make the muffins tough. I like to stop mixing while there are still a few flour streaks visible; the residual moisture will incorporate them as the batter sits. Gently fold in the pitted cherries, being careful not to crush them.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a light coating of granulated sugar over the top of each muffin for a slight crunch and subtle sweetness. Bake at 400°F for 20-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. This brief rest allows them to set and firm up before removing from the cups, which prevents them from breaking apart. After 5 minutes, transfer the muffins to a wire rack to cool completely if desired, or serve them warm.