Preheat oven to 200°C (392°F )

In a mixing bowl, sift together the flour, baking powder, baking soda and salt.

Add the sugar, then the butter, and work with a spoon to combine the mixture, which should become crumbly. You can use a stand mixer fitted with a paddle attachment to achieve this.

In a separate bowl, mix the yoghurt , eggs and lemon juice and add to the first flour mixture. Mix well and add the candied cherries.

Place the batter in a piping bag and fill the muffin cups three-quarters full. To keep them in place, I position them in a muffin pan.

Bake in the oven for 20 to 25 minutes, depending on the oven. A skewer inserted into the center of the muffin should come out dry.

Remove from the baking sheet and transfer to a wire rack. Allow them to cool completely before storing them in an airtight container. This will help them retain their softness.