1. In a saucepan over medium heat, combine cherries, sugar, and cornstarch. Stir constantly until mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in lemon juice and almond extract. Set aside to cool.

2. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.

3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.

4. In a separate bowl, whisk buttermilk, egg, and vanilla. Add to dry mixture and stir until just combined. Don’t overmix.

5. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the butter to create a crumbly topping.

6. Spoon 2 tablespoons of muffin batter into each liner. Add 2–3 tablespoons of cherry filling on top. Finish with crumble topping.

7. Bake for 18–22 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.

8. Serve warm or room temperature. Store leftovers in an airtight container.