For the muffins
Preheat the oven to 425 degrees. Line a baking tin with 12 muffin liners.
Place the sugars, butter, and oil in a large mixing bowl and cream together with a whisk or electric mixer until smooth. Add the eggs, one at a time, until fully combined. Whisk in vanilla.
In another mixing bowl, whisk together the oat flour, tapioca starch, baking powder, baking soda, and salt.
Whisk the flour mixture into the wet mixture, alternating whisking in the milk mixture, until both are mixed in and batter is smooth.
Fold the chopped cherries into the batter.
Divide the batter evenly among the muffin liners. Liners should almost be full to the top.
Bake in the preheated oven for 15-18 minutes, or until golden brown and puffed on top. Muffins will crack on the surface - if the inside of the cracks are shiny, the muffins are not done yet.
Remove and let cool.
Drizzle with the brown butter glaze.
For the glaze
- Place the butter in a skillet and heat to medium/high. Melt butter and continue cooking until it turns a golden brown color and gives off a nutty aroma. Remove from the stove and pour into a mixing bowl. Scrape the seeds of the vanilla bean into the butter. Whisk in and let cool for a few minutes. Add the powdered sugar to the butter and whisk in until smooth. Add tiny amounts of water, as needed, and whisk in until desired consistency is achieved. Leave the glaze relatively thick so that it doesn't spread over the muffin tops too much.
