For $6 (and change), you can buy a BodyJ4You® 14G Crystal Belly Button Ring Bling (?) from Amazon, or you can buy a pound of cherries, at least out here in California. I imagine the price may drop as the season progresses, but waiting is a fool's errand. The season is extremely short, and you're better off paying the extra buck or two than missing it altogether.
That said, quality frozen cherries are nearly indistinguishable from their fresh counterparts in a muffin like this. If you choose to save your market haul for eating out of hand and opt for frozen here, no one will be the wiser.
Find the semolina near the other flours in larger grocery stores, or grab it from the bulk bins if you're near a Whole Foods. If you end up with a little extra, here are two more spectacular ways for you to combine semolina with yogurt in baking.
Recipe for Cherry Almond Yogurt Muffins with Semolina and Orange
With sugar-crusted tops, these cherry-dappled muffins have a tender crumb thanks to a full cup of yogurt and the addition of both semolina and almond meal. Frozen cherries work just as well here as fresh, so don't hesitate to use the former during the off-season. And if you don't have demerara sugar for the tops, use granulated sugar in its place. Also: No mixer needed!
Soft butter, for greasing the muffin tin
1 cup all-purpose flour
1 cup semolina flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup almond meal
Zest of 1 large orange
10 tablespoons unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
2 teaspoons almond extract
1 cup whole milk yogurt
1-1/2 cups pitted fresh or frozen (unthawed) cherries, rough-chopped
Coarse sugar (such as demerara) for sprinkling
Preheat the oven to 375°F with the rack in the upper third. Grease a 12-cup muffin tin with soft butter. Set aside.
In a large bowl, sift the all-purpose flour, semolina, baking powder, baking soda, and salt. Whisk in the almond meal and orange zest. In a second large bowl, whisk the melted butter and sugar until smooth and uniform. Whisk in the eggs, one at a time, and then the almond extract.
Whisk half the flour mixture into the wet ingredients until incorporated. Whisk in all the yogurt. Finish by folding in the remaining dry ingredients and, finally, the cherries. Do not overwork, but make sure no floury pockets or wet yogurty streaks remain.
Divide among the greased muffin cups and sprinkle the tops with coarse sugar. Bake for 25 to 27 minutes, until the muffins are risen, peaked, and good and brown. Cool in the tin for 10 minutes before transferring (with the aid of a spoon) to a wire rack to finish cooling.