Cherry Coconut Scuffins

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 20 min
  • Yield: 48 mini muffins
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Cherry, Almond and Cinnamon Granola

Just-Add-Water Instant Grits with Coconut and Cherries

Almond Coconut Granola