For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.