Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
In a large bowl, combine the dry ingredients (flour, baking powder, sugar and a pinch of salt).
Make a well and add in the liquid ingredients (melted butter, milk, oil and egg).
Stir together very gently with a wooden spoon, until only just combined. Fold in the almonds and cherries.
Scoop batter so that each muffin liner is half full, then dollop in a teaspoon of jam. Cover with remaining batter (don't go too much further than 2/3rds full).
Bake for 20 minutes, until risen and golden (and a skewer inserted comes out clean). Let cool on a wire rack.
Once cool, make the glaze if desired and drizzle over. Add extra almonds and cherries for decoration and serve!
