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!
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.
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.