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Chocolate Cherry Coconut Scuffins

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Culinary Envy

"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!"
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35 m servings 264 cals
Original recipe yields 24 servings (48 mini muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
  2. Whisk flour, baking powder, baking soda, and salt together in a bowl.
  3. 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.
  4. Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
  5. 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.
  6. 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

Per Serving: 264 calories; 11 g fat; 38.1 g carbohydrates; 3.8 g protein; 28 mg cholesterol; 148 mg sodium. Full nutrition

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