Preheat the oven to 375°F. Line 2 (12-cup) muffin pans with paper liners and spray the top part of the pan lightly with nonstick spray. Or simply spray the whole muffin pan with nonstick spray.

Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl and set aside.

In a separate bowl, whisk the eggs, butter, sour cream and vanilla until well-blended.

Add the wet mixture to the flour mixture and stir just until blended (don’t over mix). Gently stir in 1 cup of the cherries.

Scoop the batter into the prepared muffin cups with a large ice cream scoop. The batter should come to the top of the paper liner. Sprinkle additional chopped cherries on top of each muffin. If you’d like to add a whole cherry or two to the top of your muffin (just for visual fun), set it on top of the muffin. If you decide to do this, be sure to alert people that the whole cherries on top are not pitted!

Bake 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and cool for 5 minutes before attempting to remove them from the pan. Serve warm or at room temperature.