Rating: 5 stars
2 Ratings
  • 5 star values: 2
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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!


Recipe Summary

15 mins
10 mins
10 mins
35 mins
48 mini muffins


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze Topping:


Instructions Checklist
  • 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.

Cook's Note:

Substitute milk for the heavy cream if desired.

Nutrition Facts

264 calories; protein 3.8g; carbohydrates 38.1g; fat 11g; cholesterol 27.7mg; sodium 148.4mg. Full Nutrition