Chocolate Cherry Coconut Scuffins

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

2eggs

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

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.

Step 2

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Step 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.

Step 4

Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.

Step 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.

Step 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.

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