• 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.

    Source: Read Full Article