Preheat oven to 400 degrees. Spray a 12-cup muffin pan with cooking spray or line with paper liners; set aside.
Blend popcorn in blender or food processor until finely-ground. Pour ground popcorn into large mixing bowl. Add flour, sugar, baking powder, salt and cranberries and stir until blended; set aside.
Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined.
Spoon batter into muffin cups, filling each about half full. Divide almonds among muffin tops and sprinkle with cinnamon sugar.
Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.