Chocolate Cherry Coconut Scuffins
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
½ cup granulated sugar
½ cup brown sugar
½ cup turbinado (raw) sugar
½ cup coconut oil, at room temperature
½ cup butter, room temperature
2 large eggs
1 cup fat-free plain Greek yogurt
1 teaspoon almond extract
1½ cups dried cherries, roughly chopped
¾ cup sweetened shredded coconut
½ cup milk chocolate chips, roughly chopped
For Glaze Topping:
¾ cup powdered sugar
1½ tablespoons cherry jam
1 tablespoon cream or milk
Preheat the oven to 350° F. Prepare two 24-cup mini muffin tins with muffin liners or non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and fine salt. Set aside.
In a large bowl, using a hand mixer, mix together the three different sugars, coconut oil and butter. 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, coconut and chocolate chips.
Using a small scoop, fill the prepared muffin tins about three-quarters of the way full. Bake until a toothpick comes out clean, about 10 to 15 minutes. Place on a wire rack to cool for 10 minutes.
To make the glaze, combine all glaze ingredients in a small bowl. Mix with spoon until no lumps of powdered sugar are visible and mixture is smooth. Thin with more cream, if needed, for a drizzling consistency. Enjoy!