Chocolate Cherry Coconut Scuffins

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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 264 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• 1 teaspoon almond extract
• ¾ cup confectioners' sugar
• ½ cup brown sugar
• ½ cup turbinado (raw) sugar
• ½ cup butter, at room temperature
• 1 cup plain fat-free Greek yogurt
• ½ cup coconut oil, at room temperature
• ¾ cup sweetened shredded coconut
• 1 tablespoon heavy whipping cream, or more as needed
• 1 ½ cups dried cherries, roughly chopped
• ½ cup milk chocolate chips, roughly chopped
• 1 ½ tablespoons cherry jam

Recipe Instructions

Step 1

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.

Step 3

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.

Step 4

Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.

Step 5

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.

Step 6

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.