Cream butter and sugar together in a large bowl. Add eggs, mixing well.
In a medium bowl combine flour, baking powder, salt and soda. Add extracts to milk. Alternately add milk then flour to creamed mixture and mix well. Fold cherries into batter. (Save a few of the cherries for the last bit of batter, there never seem to be any left.)
Spoon into paper lined muffin cups and bake for 15 to 20 minutes or until golden. If you like sprinkle a little raw sugar on top prior to baking.
Yield: 20 muffins