Best Cherry Coconut Scuffins Recipes

CHOCOLATE CHERRY COCONUT SCUFFINS

Chocolate Cherry Coconut Scuffins image

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!

Provided by Culinary Envy

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 38.1 g, Cholesterol 27.7 mg, Fat 11 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 8 g, Sodium 148.4 mg, Sugar 22.2 g

CHERRY COCONUT SCUFFINS

Cherry Coconut Scuffins image

Provided by Valerie Bertinelli

Time 45m

Yield 48 mini muffins

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups unrefined coconut sugar
1 cup coconut oil, at room temperature
2 large eggs
1 cup fat-free plain Greek yogurt
1 teaspoon almond extract
1 1/2 cups dried cherries, roughly chopped
3/4 cup sweetened shredded coconut

Steps:

Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. 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. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.
Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.