Chocolate Cherry Coconut Scuffins recipe
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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
Nutrition Info
- 264.4 caloriescarbohydrate: 38.1 gcholesterol: 27.7 mgfat: 11 gfiber: 1.4 gprotein: 3.8 gsaturatedFat: 8 gservingSize: -sodium: 148.4 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Cherry Coconut Scuffins
Directions
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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.