1. To make the topping, combine the almonds and sugar in a small bowl. Set aside.
2. In a large bowl, combine the flour, cornmeal, sugar, and baking powder, and stir to mix well. Add the buttermilk, egg whites, and almond extract, and stir just until the dry ingredients are moistened. Fold in the cranberries.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter, and bake at 350 °F for about 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.