Preparation

• Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
• In a small bowl, mix the flour and brown sugar for the topping. Cut in the cold, cubed butter until it resembles coarse crumbs, and optionally add a pinch of cinnamon or nutmeg. Chill this mixture in the fridge while you prepare the muffin batter.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time and stir in vanilla extract.
• Gradually add dry ingredients to the butter mixture in two parts, alternating with buttermilk or yogurt. Stir gently until just combined.
• Fold in the chopped pitted cherries, being careful not to overmix the batter.
• Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with a spoonful of the chilled topping and sprinkle with coarse sugar if desired.
• Bake for 18–22 minutes or until a toothpick comes out clean or with a few moist crumbs. Allow cooling in the tin for 5 minutes, then transfer to a wire rack.