Chocolate Cherry Coconut Scuffins
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
½ cup granulated sugar
½ cup brown sugar
½ cup turbinado (raw) sugar
½ cup coconut oil, at room temperature
½ cup butter, room temperature
2 large eggs
1 cup fat-free plain Greek yogurt
1 teaspoon almond extract
1½ cups dried cherries, roughly chopped
¾ cup sweetened shredded coconut
½ cup milk chocolate chips, roughly chopped
For Glaze Topping:
¾ cup powdered sugar
1½ tablespoons cherry jam
1 tablespoon cream or milk
Preparation
1
Preheat the oven to 350° F. Prepare two 24-cup mini muffin tins with muffin liners or non-stick cooking spray.
2
In a medium bowl, whisk together the flour, baking powder, baking soda and fine salt. Set aside.
3
In a large bowl, using a hand mixer, mix together the three different sugars, coconut oil and butter. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate.
4
With the mixer on the lowest speed, add the dry ingredients and mix just until the batter comes together. Fold in the cherries, coconut and chocolate chips.
5
Using a small scoop, fill the prepared muffin tins about three-quarters of the way full. Bake until a toothpick comes out clean, about 10 to 15 minutes. Place on a wire rack to cool for 10 minutes.
6
To make the glaze, combine all glaze ingredients in a small bowl. Mix with spoon until no lumps of powdered sugar are visible and mixture is smooth. Thin with more cream, if needed, for a drizzling consistency. Enjoy!
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About
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 anytime!
Yield:
24 servings
Added:
Monday, February 22, 2016 - 9:54am
