Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate bowl, combine the milk, vegetable oil, large egg, and vanilla extract and whisk until smooth.

Pour the wet mixture into the bowl of dry ingredients, and gently stir until just combined.

Fold in the pitted cherries into the batter, ensuring they're evenly distributed.

Fill each muffin cup about two-thirds full with the batter.

In a small bowl, mix the flour, brown sugar, ground cinnamon, and cold unsalted butter until it resembles coarse crumbs.

Generously sprinkle the prepared cobbler topping over the filled muffin batter.

Bake for 20 to 25 minutes until golden and a toothpick comes out clean.

Cool in the pan for about 5 minutes before transferring to a wire rack.