Preheat the oven to 400℉. Prepare muffin tins with parchment paper muffin liners or spray with non-stick spray.

In a large bowl, whisk together the oil, melted butter, white sugar, brown sugar, eggs, vanilla, and almond extract until smooth. Add the sour cream and milk and mix until incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the chocolate chips and chopped frozen cherries just until coated in the flour mixture.

Add the flour mixture to the combined wet ingredients and stir just until no streaks of flour remain. Be careful not to overmix!

Fill each muffin liner to the top with the batter, distributing the batter evenly between all 18 muffin liners. Top with a few additional pieces of cherry to garnish (add chocolate after baking).

Bake, one pan at a time, in the 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ to bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean. Top with additional chocolate chips to garnish immediately. Let cool in the muffin tin for 10 minutes before transferring the muffins to a wire rack to finish cooling to prevent the bottoms from sweating in the muffin tin. Bake the remaining muffins.