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Preheat the oven to 425 degrees. Thoroughly grease a standard-size muffin tin and set aside.
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Pit and quarter your cherries and then stick them in the freezer while you prep the muffin batter.
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In a stand mixer with the paddle attachment, beat the butter and both sugars together until very creamy, about 2 minutes on medium speed.
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Add the eggs, sour cream, buttermilk, and vanilla, and beat for another two minutes on medium speed, scraping down the sides as needed.
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Pour the flour, baking soda, baking powder, cinnamon and both chocolate chips into the bowl and then beat just until combined (if you over-mix it, your muffins will be tough).
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With a spatula, gently fold in the cherries and then divide the batter evenly between the twelve muffin cups (each cup will be pretty full - none of mine overflowed).
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Bake for 5 minutes, then, without opening the oven, reduce the heat to 350 and bake for another 18 minutes or until the tops are a deep golden brown and spring back when you gently press the tops with your fingertip.
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Let cool slightly before eating.