(16 large units)
Dice the butter and beat until creamy. Add the granulated sugar and keep beating until the crystals have dissolved, add the eggs one by one, mixing well between each egg. It is important to make sure there are no unmixed pieces of butter on the edges or base of the bowl.
Then add the natural yogurt and cream, mixing well. While beating, add the flour, sifted baking powder, and lastly add the diced cherries. Mix well.
Put butter or oil in individual muffin molds, spread the mixture filling the molds up to ¾, and bake in the oven, preheated to 360°F, for 20 to 25 minutes (time can change depending on the oven and molds you’re using).
Take out of the oven and unmold while warm.
Sprinkle powdered sugar when serving.
