Preheat your oven to 425°F.

Line a jumbo 6-well muffin tin with paper liners. (You'll bake in batches or use two pans to make all 8 muffins.)

Pit and chop the cherries. Toss the cherries with 1 tablespoon flour.

In a separate bowl, toss the chopped chocolate with the remaining tablespoon flour. Set both aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in the milk, sour cream, vanilla bean paste, and almond extract until smooth.

Add the flour, baking powder, and salt. Mix on low speed just until almost combined.

Fold in the lemon zest, mini chocolate chips, flour-coated cherries, and chopped chocolate using a spatula. Do not overmix.

Divide the batter evenly among the muffin liners, filling each almost to the top (about 5-6tbsp per well).

Sprinkle the tops generously with turbinado sugar and add a few more chocolate chunks or chips.

Bake at 425°F for 8 minutes.

Without opening the oven door, reduce the oven temperature to 375°F and continue baking for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the muffins to cool in the pan for 5–10 minutes before transferring to a cooling rack.

Enjoy warm or at room temperature.