Pre-heat oven to 350 degrees. Line a standard sized muffin tin with liners, or grease you opt not to use liner.
Whisk together, 2 cups flour, baking soda, baking powder, and salt in a mixing bowl and set aside.
In a stand mixer bowl (you can also do this with a spoon or a hand mixer), add eggs, sour cream, melted butter, milk, cherries, extract, ⅔ cup sugar, and brown sugar. Gently mix until ingredients are Incorporated together.
Slowly add dry ingredients while the mixer is set to low.
Spoon the muffin batter into the muffin tin.
Next, make the crumble topping. Add the 1 Tbl sugar and 2 Tbl butter to a small bowl. Add the flour one tablespoon at a time. Cut the mixture with a fork to create a crumb topping. Evenly spoon topping over muffins.
Bake 20-25 minutes. Test for doneness by inserting a toothpick in the middle and it come out free of raw batter. Remove from oven and transfer muffins to a cooling rack. Store in a covered container.