Preheat the oven to 400°F. Line a 12-muffin tin with paper liners. Prepare egg replacer according to package directions; set aside.
In a medium mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
In a small mixing bowl, whisk together the oil, milk, egg replacer, and almond extract.
Pour the oil mixture into the flour mixture.
Stir until fully incorporated. The mixture will be thick; more like a dough than a batter.
Gently fold in the cherries.
Spoon the muffin mixture evenly into the prepared muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops of the muffins.
Bake 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set on a wire rack to cool then serve.