Call me indecisive, but I love a good dessert hybrid. It’s like the best of both worlds! These scuffins have the flakiness and crunch of a scone with the sweet fluffiness of a muffin. Just the smell of these scuffins takes me back to my honeymoon in Europe, where I lived on bread and hazelnut spread alone.
The recipe below features one of my all-time favorite flavor combinations: strawberry and Nutella.
For this recipe, I used a bag of Strawberry Scones Mix by Sticky Fingers Bakeries. I love these mixes because they are so easy to make, but the real bonus is that they contain no artificial flavors, preservatives, trans fats or saturated fats. To transform this scone mix into its American cousin (the muffin), instead of using water, I added cold butter and yogurt. This helps the breakfast treat have a fluffier texture. I tend to substitute yogurt for sour cream or oil, especially when I’m baking. It’s a great way to add more protein and calcium but in this case, it also helps to add tenderness to the scuffins.
What’s great about this recipe is you can choose any of the scone mixes by Sticky Fingers and add whichever fresh fruit you want. You can also have fun with the add-ins; I love the Nutella swirl on top of these! The trick is to use the back of your spoon to create a well for the Nutella, kind of like when you create a well for your gravy in your mashed potatoes (yum!). This lends such a fun and unexpected surprise after each bite.
This is one of my favorite recipes to serve houseguests because it takes very little effort to make, but the payoff is huge! Imagine waking up to the smell of sweet bread baking, fresh strawberries and that familiar scent of Nutella. It’s heavenly!
Shop This Post: Strawberry Scones Mix by Sticky Fingers Bakeries | World Market Strawberry Jam | Nutella Hazelnut Spread | Muffin Pan | Watercolor Bunnies Kitchen Towel | Mini Mint Colander | Beechwood Spoon | White Spoonula
Makes 12 Scuffins