Preheat the oven to 425F/ 218 C and line the muffin tin with 9 liners or grease the muffin tin well so that it will not get stick and set aside.

In a medium bowl, mix, flour, baking powder, salt and keep aside.

In a large bowl add sugar, melted butter, egg , almond milk , vanilla extract and mix well then add sourdough starter and combine once again.

Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it.

Then fold in ¾ cup of sliced pitted cherries and ¼ cup almonds into the dough, rest reserve for garnishing on the top of muffin.

Transfer the dough to prepared muffin tin. Top with reserved cherries and almonds.

Bake at 425F/ 218 C for 8 minutes and then reduce the temperature to 350F/177 C for 13 minutes or until toothpick comes out clean.

Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 1 day and then refrigerate for 2 days. If you want to keep longer period freeze the muffins.

Enjoy with cup of coffee or tea.