Description
Chocolate cherry coconut scuffins are the perfect blend between a muffin and a scone. Greek yogurt and 3 different sugars make this scrumptious treat wonderful any time!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, at room temperature
- ½ cup butter, at room temperature
- ½ cup white sugar
- ½ cup turbinado (raw) sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup plain fat-free Greek yogurt
- 1 teaspoon almond extract
- 1 ½ cups dried cherries, roughly chopped
- ¾ cup sweetened shredded coconut
- ½ cup milk chocolate chips, roughly chopped
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons cherry jam
- 1 tablespoon heavy whipping cream, or more as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
- Whisk flour
- baking powder
- baking soda
- and salt together in a bowl.
- Combine coconut oil
- butter
- white sugar
- turbinado sugar
- and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined
- about 4 minutes. Add eggs one at a time
- beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
- Fold cherries
- coconut
- and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 10 to 15 minutes. Cool on a wire rack for 10 minutes.
- Combine confectioners’ sugar
- cherry jam
- and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners’ sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 24