Preheat Oven and Prep Pan:

Heat oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining with parchment paper liners or spraying with non-stick spray.

Sift Dry Ingredients:

In a small bowl, sift together 2 cups (250g) flour, salt, and 2 teaspoons baking powder; set aside.

Whisk Wet Ingredients:

In a large bowl, whisk eggs, melted butter, 1/2 cup (100g) sugar, vanilla, and 3/4 cup (180ml) milk until combined.

Combine Wet and Dry:

Add the flour mixture to the egg mixture, stirring gently just until incorporated; avoid overmixing.

Rinse and Drain Cherries:

Place half (about 1 cup) of the cherry pie filling in a strainer, rinse off the syrup, and let the cherries drain thoroughly.

Toss Cherries with Flour:

Toss the drained cherries with the remaining 1 tablespoon (8g) flour, then fold into the batter until evenly dispersed.

Fill Muffin Cups:

Portion the batter equally into the 12 muffin cups.

Top with Cherries and Syrup:

From the reserved cherry pie filling, place 2 to 3 cherries on top of each muffin along with a small spoonful of syrup.

Make Streusel Topping:

In a small bowl, combine cold butter cubes, 1/2 cup (63g) flour, 1 teaspoon baking powder, 1/4 cup (50g) sugar, and cinnamon. Use your fingers or a fork to mix until crumbly.

Add Streusel to Muffins:

Stir in 1 tablespoon (15ml) milk or heavy cream until the mixture holds together. Sprinkle this streusel over the cherries and batter.

Bake Until Done:

Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve:

Let cool for 10 minutes, then transfer muffins from the pan to a wire rack. Serve warm.