Pre-heat the oven to 375 degrees F. Grease a 12-cup muffin pan.

In a medium bowl, cream together butter and sugar. Add the eggs one at a time, beating well after each addition. Add the milk and beat until combined. Scrape down the sides of the bowl during the mixing process as necessary.

In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and stir to combine (do not beat or over-mix).

Gently fold in the cherries. Fill muffin cups 2/3 full. Sprinkle tops with turbinado sugar.

Bake for 20 minutes, or until lightly browned. Cool muffins in the pan on a rack for about 5 minutes. Remove muffins from the pan and cool on a rack.