Place paper cups in the cups of the muffin tray and preheat the oven to 200°C top and bottom heat or 175°C convection oven.
Drain the cherries well.
If necessary, dab with kitchen paper.
Sift flour, baking powder and baking soda and mix well.
Beat the egg with sugar until frothy and stir in vanilla sugar, oil and yogurt. Fold in the flour mixture.
Gently mix one third of the batter with the poppy seeds.
Fold the cherries into the rest of the batter. Pour the cherry batter into the ramekins first and spread the poppy seed batter on top of the cherry batter. Then bake for 25-30 minutes. When the muffins are golden brown, remove from the oven, let cool and enjoy.