Preheat the oven to 180ºc fan (200ºc regular) and prep 12 tulip cases.
Add the melted butter, oil, and sugar to a bowl and mix together.
Add the almond extract and eggs and mix again.
Add the flour, ground almonds, baking powder and salt and mix in until smooth.
Add the buttermilk and stir together.
Add the de-stoned and chopped cherries and stir through.
Split between 12 tulip cases evenly.
Sprinkle on the flaked almonds.
Bake for 22-25 minutes until golden and leave to cool for 15 minutes.
Mix the icing sugar and water together to a thick paste.
Drizzle over the muffins, and decorate further with extra cherry if you want!
