Chocolate Cherry Coconut Scuffins

Name: Chocolate Cherry Coconut Scuffins
Cook time: 10 min
Yield: 48 mini muffins
Cuisine: United Kingdom
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\u2009½ cups dried cherries, roughly chopped; ¾ cup sweetened shredded coconut; ½ cup milk chocolate chips, roughly chopped; ¾ cup confectioners' sugar; 1\u2009½ tablespoons cherry jam; 1 tablespoon heavy whipping cream, or more as needed

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!

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 264 calories; protein 3.8g; carbohydrates 38.1g; fat 11g; cholesterol 27.7mg; sodium 148.4mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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