Preheat oven to 180C (Fan) and line a 12 hole cupcake / muffin tin with paper cases.
In a large mixing bowl, sift the flour and baking powder, then add the sugar, ground almonds and chopped glace cherries.
In a smaller mixing bowl, whisk the eggs, oil and yogurt together.
Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
Spoon the mixture equally between the 12 paper cases.
Bake in the oven for 15-20 minutes until the muffins have risen and are golden brown. Check they are fully cooked inside by inserting a tooth pick into one and ensuring it comes out clean,
Transfer the muffins onto a wire rack and allow them to cool completely.
Once cooled sift the icing sugar into a bowl and mix it with the lemon juice.
Top each muffin with approximately ½ tsp. icing and a glace cherry and allow the icing to set.