Preheat the Oven and Prepare the Tin: Preheat the oven to 200°C / 180°C Fan / Gas 6 / 400°F, positioning a shelf just above the middle. Line each hole of a 12-hole deep muffin tin with a paper muffin case.
Combine the Dry Ingredients: Sift the self-raising flour, baking powder, and salt together into a bowl, then set the mixture aside.
Coat the Cherries: Take a little of the flour mixture and toss it with the 175 g chopped glacé cherries, ensuring they are lightly coated. Set aside.
Whisk the Wet Ingredients: Place the plain yogurt, caster sugar, eggs, and melted butter in a large mixing bowl. Whisk until thoroughly combined and the sugar has dissolved, preferably using electric beaters.
Make the Batter: Gently fold the sifted flour mixture into the wet ingredients. Once incorporated, fold in the flour-coated glacé cherries and desiccated coconut. Avoid overmixing; a slightly lumpy batter is fine and helps keep the muffins light.
Fill the Muffin Cases: Divide the batter evenly among the 12 prepared muffin cases. If using the optional garnish, place half a glacé cherry on top of each muffin and press it down lightly.
Bake the Muffins: Place the tin on the middle shelf of the preheated oven and bake for approximately 19 minutes, or until a cocktail stick or skewer inserted into a muffin comes out clean.
Cool and Store: Transfer the baked muffins to a wire rack and allow them to cool before placing them in an airtight container. They are best eaten within 2 days, or they can be frozen.
Refresh Older Muffins: If the muffins have become less fluffy after storage, heat them in a microwave for a few seconds to help bring back their soft, fluffy texture.
