Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

In another bowl, melt the butter and let it cool slightly. Whisk in the eggs and milk until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chopped cherries and sliced almonds.

Divide the batter evenly among muffin cups, filling each about two-thirds full.

Bake for 20–25 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes before transferring to a wire rack.