In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened.
Fold in 1/2-cup almonds. Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
Bake at 375° for 20-25 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.