Preheat oven to 375 degrees. Line two 12-cup muffin tins with paper liners, or grease them with butter.
In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
In a separate bowl, whisk together melted butter, sour cream, milk, eggs, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in cherries.
Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.