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Chocolate Cherry Coconut Scuffins
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Indulge in delightful scuffins – a fusion of muffins and scones with milk chocolate, cherries, and coconut.
Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup coconut oil, at room temperature
  • 0.5 cup butter, at room temperature
  • 0.5 cup white sugar
  • 0.5 cup turbinado (raw) sugar
  • 1 cup plain fat-free Greek yogurt
  • 1 teaspoon almond extract
  • 1.5 cups dried cherries, roughly chopped
  • 0.75 cup sweetened shredded coconut
  • 0.5 cup milk chocolate chips, roughly chopped
  • 0.75 cup confectioners' sugar
  • 1.5 tablespoons cherry jam
  • 1 tablespoon heavy whipping cream, or more as needed
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare two 24-cup mini muffin tins by greasing or lining them with paper liners.
  • Combine flour, baking powder, baking soda, and salt, then whisk in a bowl.
  • In a large bowl, combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar. Use an electric mixer on high speed to blend for about 4 minutes until well combined. Add eggs one at a time, beating well after each addition. Then mix in yogurt and almond extract on medium-low speed. Lastly, incorporate the flour mixture on low speed until just combined.
  • Gently mix in cherries, coconut, and milk chocolate chips. Scoop batter into muffin tins, filling them 3/4 of the way full.
  • Bake until a toothpick inserted in the center comes out clean, for 10 to 15 minutes. Cool on a wire rack for 10 minutes.
  • In a small bowl, blend confectioners' sugar, cherry jam, and heavy cream until smooth and lump-free. Add more cream to thin if necessary. Drizzle over scuffins.

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