Fruit-Filled Scuffins

Recipe from Frog Hollow Farm

Adapted by Julia Moskin

Fruit-Filled Scuffins
Frog Hollow Farm
Total Time
1 hour
Rating
4(462)
Comments
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The scuffin is a frankenpastry — part scone, part muffin and, like a doughnut, filled with jam — but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. If you are more of a butter maximalist, feel free to indulge by making a crumb topping for the scuffins: Measure 3 ounces cool butter (instead of 2 ounces melted butter) and use your fingers to rub it into the dry ingredients until coarse crumbs form. The spices can be varied (swap in nutmeg, ginger or allspice for the cinnamon or cardamom), and so can the jams. Do not use jelly, though — only jams, conserves, preserves or fruit butter will do. —Julia Moskin

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Ingredients

Yield:12 scuffins
  • 4tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups
  • 1cup whole-wheat flour (4½ ounces)
  • ¾cup all-purpose flour (3 ounces)
  • ¼cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)
  • 3tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling
  • 1½teaspoons baking powder
  • 1teaspoon cinnamon
  • 1teaspoon ground cardamom
  • ½teaspoon sea salt or kosher salt
  • 1egg
  • ⅓cup whole milk
  • ⅓cup heavy cream
  • ¾cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

188 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 4 grams protein; 139 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size (3½-ounce-capacity) 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.

  2. Step 2

    In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.

  3. Step 3

    In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).

  4. Step 4

    Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don’t worry if the dough doesn’t come all the way up to the top; there should be about ½ inch of space between the top of the dough and the rim of the cup.

  5. Step 5

    Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.

  6. Step 6

    Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.

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Ratings

4 out of 5
462 user ratings
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Comments

Patrick

I hate to ask about substitutions/omissions, but I don't care to purchase either flaxseed meal or wheat germ for this - would an additional ounce of ww flour suffice?

Weslie

tried them this morning as i thought that the picture looked interesting and thought it was a way to use up some of the many jams that we seem to acquire. they are not sweet and i used whole milk yogurt with the milk in lier of the cream.
just buttered the pan with cold butter and it worked fine, they came out very easily. will do again, for sure

Siobhan

I buttered the muffin pan with cold butter (instead of the 2-step process with melted butter) and it worked fine. The scuffins are not very sweet -- which is a good thing! -- but I recommend using the crumb topping described in the intro to the recipe.

VMay

The instructions for the crumb topping were incomprehensible to me. I made these as written without the crumb topping, but they looked so small I used crumb topping from another recipe and added that on top of these scuffins. The end result looked like the photo and they were sweet enough, but these are not as ‘filling’ or satisfying as a muffin….at least not for me.

Pat

Made these this morning and they came out well but...I think I will flip the flours in the next batch so they are a bit less chewy! And, as someone below suggests, I will do a crumb topping. They taste good but are "hearty."

BreadEveryWeekend

I only got 9, not 12, out of this. I measured as instructed, but I think 2TB per muffin cup should probably be 1.5TB. Otherwise, I made the recipe as written (I always have flaxseed meal in the house- keep refrigerated!). I used peach butter (though will reduce the amount per tin next time), cinnamon, and cardamom and they were delicious!!!

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Credits

Adapted from Frog Hollow Farm, Brentwood, Calif.

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