Chocolate Cherry Coconut Scuffins The Best Recipes

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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!"

Ingredients :

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, at room temperature
• 1/2 cup butter, at room temperature
• 1/2 cup white sugar
• 1/2 cup turbinado (raw) sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup plain fat-free Greek yogurt
• 1 teaspoon almond extract
• 1 1/2 cups dried cherries, roughly chopped
• 3/4 cup sweetened shredded coconut
• 1/2 cup milk chocolate chips, roughly chopped
• Glaze Topping:
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons cherry jam
• 1 tablespoon heavy whipping cream, or more as needed

Instructions :

Prep : 15M	Cook : 24M	Ready in : 35M

• 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.

Notes :

• Substitute milk for the heavy cream if desired.

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