Preheat the oven to 180°C. Line a 12-hole muffin tin with muffin cases

In a large bowl, sift in the flour and bicarbonate of soda. Add the cherries, chocolate, sugar and half of the oats, and stir to combine. Add the eggs, yoghurt and butter. Gently stir until all the ingredients are just combined, but be careful not to over mix

Divide the mixture evenly between the muffin cases, and scatter over the remaining oats. Place in the oven for 20-25 minutes or until the muffins have risen and turned golden. Transfer to a cooling rack and cool for 10 minutes

Serve the muffins warm or at room temperature