Preheat oven to 425 degrees. Line a standard 12-cup muffin pan with paper liners and lightly grease the papers. 

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In another medium bowl, beat the milk, oil, eggs, vanilla and almond extract until well blended.

Pour the wet ingredients into the dry ingredients and mix with a fork or whisk until everything is just moistened. Do not overmix. Gently fold in the cherries and white chocolate chips

Fill the muffin cups about three-quarters full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from oven. As soon as muffins are cool enough to handle, remove them to a wire rack to cool completely.