Step 1

Preheat oven to 350° F. Paper-line or grease 18 muffin cups.

Step 2

Combine flour, baking powder and salt in large bowl. Whisk egg in medium bowl until frothy and light yellow in color. Add sugar; whisk until well blended. Slowly whisk in butter. Add almond milk, almond extract, vanilla extract and lemon zest; mix well.

Step 3

Slowly fold the milk mixture and cherries into the flour mixture, stirring just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Top each with 4 to 5 almond slices.

Step 4

Bake for 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool. Serve warm. Store in airtight container.