In a separate bowl add the maple syrup, coconut oil, and milk. If your milk isn't at room temperature, zap it in the microwave for a bit. If it's too cool it will harden the coconut oil. Add egg and add the wet mixture to the dry ingredients. Mix up.
One your ingredients are combined, add in cherries (if they are frozen, microwave them until room temperate as it will cool the batter and change the baking times). Fold until combined.
Grease muffins tins and add batter.
Baked for 22-25 minutes (or until toothpick or fork comes out clear).
For The Glaze:
While the muffins are baking, make the glaze. Juice the lemon into a bowl and whisk sugar in until it forms a glaze. I was up to two cups of powdered sugar before a bunch fell out and I could no longer keep track. Taste and adjust to your liking.