Preheat the oven to 230 degrees C and lightly grease a 12-hole muffin tin or line with muffin cases.
Cream together the butter and caster sugar until thick and smooth. Beat in both eggs, together with the vanilla extract, until creamy.
In a separate bowl combine the flour, baking powder and salt then mix well. Add the dry ingredients to the wet ingredients, alternating with adding the milk, and mix well.
Fold in the cherries and raisins (if desired) then spoon the cake mix into the prepared muffin tin or cases.
Sprinkle a pinch of brown sugar onto the top of each muffin before placing in the oven.
Bake in the preheated oven for 5 minutes before reducing the heat to 190 degrees C for another 20 minutes or until golden. Keep an eye on them as they tend to cook quickly and burn quickly too! Remove from the oven and allow to cool before eating.
These work much better in specialist muffin tins rather than paper cases. When cooked in the cake cases the top does still become crunchy but they don't resemble muffins, more so cupcakes. Muffin tins help provide them with their classic muffin shape.