These muffins with cherries are perfect for morning coffee or tea.
Preheat oven to 175°C. Line muffin tins with paper liners or grease muffin tins.
Sift flour, baking powder, baking soda, cinnamon and salt together into a large bowl and set aside.
In another bowl, beat eggs with sugar, add butter, sour cream and vanilla extract and mix well.
Add the flour mixture to the liquid mixture and quickly knead the dough. Gently stir in 1 cup cherries.
Divide the dough into molds. Chop the remaining cherries and sprinkle over the muffins. Bake for 20-30 minutes, depending on the size of the molds Leave the finished muffins in the molds for 5 minutes, then remove and cool on a wire rack. Serve warm or at room temperature.