Preheat the oven to 400 degrees.
Grease a 12 muffin and cupcake pan with cooking spray or add a teaspoon of cooking oil to each one. Alternately, you can line them with cupcake wrappers.
First, you will create the streusel mixture. In a small bowl, microwave the butter for about ten seconds until it is very soft.
Add the flour, sugar, and cinnamon, using a fork to combine them until the mixture is dry and crumbly and all the butter is incorporated. Set the streusel topping aside.
In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat.
Add the sugar and stir to combine. In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix the muffin batter or your muffins will be tough.
Spoon the batter evenly among the prepared muffin cups. Top each muffin with a small spoonful of the streusel topping, evenly distributing it. Bake the muffins for about 18 to 20 minutes or until the center of the muffins spring up when lightly touched.
Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. These muffins are best served when slightly warm, but they are not bad when cool either.