comScore
ADVERTISEMENT

Cherry Coconut Scuffins

Cherry Coconut Scuffins
Prep Time
20 min
Cook Time
15 min
Yields
48 servings

These treats are a cross between scones and muffins, ready from start to finish in 45 minutes!

ADVERTISEMENT

ingredients

3
cups all-purpose flour
1
tsp baking powder
½
tsp baking soda
½
tsp fine salt
1 ½
cups unrefined coconut sugar
1
cup coconut oil, at room temperature
2
large eggs
1
cup fat-free plain Greek yogurt
1
tsp almond extract
1 ½
cups dried cherries, roughly chopped
¾
cup sweetened shredded coconut
ADVERTISEMENT

directions

Step 1

Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop

Step 2

Preheat the oven to 350ºF. Prepare two 24-cup mini muffin tins with muffin liners.

Step 3

In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.

Step 4

Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.

Rate Recipe

My rating for Cherry Coconut Scuffins
ADVERTISEMENT