Melt the butter in a medium sauce pan over medium heat. Once the butter bubbles, begin whisking occasionally to prevent from bubbling over. Once the butter foams, whisk vigorously until golden brown bits form. Remove from heat immediately to prevent burning*. Pour into a small bowl and set aside to cool.
Pre-heat the oven to 375°F and grease both the wells and top surface of a jumbo muffin tin (for easy release of the muffin top).
Whisk the dry ingredients in a large bowl until combined and there no lumps of brown sugar. Break apart any lumps with the back of a fork.
In a medium bowl, whisk together the yogurt, eggs, cooled brown butter, macerated cherries and syrup.
Pour the yogurt mixture over the dry ingredients and fold with a rubber spatula or wooden spoon. DO NOT OVERMIX****
Fill each well with 2/3 cup of batter (the batter level should almost completely fill the well). Bake the muffins for 10 minutes and then reduce the heat to 325°F and continue baking for 17 to 19 minutes or until a toothpick inserted comes out without batter (for regular size muffins, see notes below).
Allow the muffins to cool in the tins until they are slightly warm to the touch.***** Remove from the tins and place on a cooling rack until cool to the touch (the inside will still be warm).
Notes
*Refer to visual within post **Measure and let sit out for about 15 minutes ***Submerge eggs in warm water for about 15 minutes to warm up ****A few pockets or streaks of flour is alright. *****If you try to remove them while they are too warm, they will fall apart when you try to remove them.For regular size muffins: Fill each well with 1/3 cup of batter (the batter level should almost completely fill the well). Bake the muffins for 10 minutes and then reduce the heat to 325°F and continue baking for 15 to 17 minutes or until a toothpick inserted comes out without batter.