White Chocolate Cherry Muffins with Crumb Topping

Preheat oven to 350°. Line a 18 muffin cups with paper liners.

In a small bowl, whisk together the eggs, buttermilk, vanilla, and almond extract until combined.

Slowly whisk the cooled melted butter into the milk mixture, being careful not to "cook" the eggs. Whisk the mixture until smooth.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Use a whisk to beat until smooth and incorporated, about 1 to 2 minutes.

Toss the white chocolate chips in a little bit of flour until they are lightly coated. (This will prevent them from sinking to the bottom of your muffins.) Using a rubber spatula, fold the white chocolate chips into the batter, being careful to over mix.

Lightly toss the pitted cherries in a little bit of flour, then gently fold into the muffin batter until just mixed.

Evenly spoon the batter into the prepared muffin cups, filling each cup about two-thirds of the way. Be careful not to no overfill.

In a small bowl, stir together the flour, sugar, and butter until crumbly and the mixture resembles wet sand. (I used my fingers to thoroughly mix in the butter.)

Cover each muffin generously with the crumb topping.

Bake the muffins about 20-25 minutes, or until golden and a toothpick inserted into the center comes out with moist crumbs. Allow muffins to cool for 5 minutes in the pan, and then remove to a wire rack to cool completely.