Whisk the eggs gently to avoid creating bubbles.

Add sugar and mix well.

Sift the rice flour and baking powder, then mix them into the egg mixture.

Grate the lemon zest and squeeze the lemon juice into the mixture. Add melted butter and mix thoroughly. Transfer the batter into a piping bag and refrigerate for 1 hour.

Remove the pits from cherries and slice them thinly.

Grease the muffin tin with butter, fill each cavity 80% full with the rested batter, and place sliced cherries on top.

Bake in a preheated oven at 170°C for 10–13 minutes.