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Cherry Coconut Scuffins

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 20 min
  • Yield: 48 mini muffins
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3 cups all-purpose flour

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon fine salt 

1 1/2 cups unrefined coconut sugar 

1 cup coconut oil, at room temperature 

2 large eggs 

1 cup fat-free plain Greek yogurt 

1 teaspoon almond extract 

1 1/2 cups dried cherries, roughly chopped 

3/4 cup sweetened shredded coconut 


  1. Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
  2. Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
  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.
  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.

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