Chocolate Cherry Coconut Scuffins

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.