Fruit-Filled Scuffins Recipe (2024)

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?

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

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.

Instead of milk/cream used almond milk. Replaced a/p flour with 1/2 cup rolled oats and 1/4 a/p. First day excellent! (Added some coconut to top as well)

Tasted fine straight out of the oven, but the texture turned tough after just a few hours. The whole combination was fine, but it's hard to say more about it than that, so I'll be returning to other recipes in the future.

These are just delicious. I've made them a couple of times, and they are worth the extra fuss. I use plain, non fat Greek yogurt in place of the cream and milk, adding a bit of water for consistency. They do not come out looking as pretty as the picture, tho. Mine are messy looking, but taste great!

These were well-liked, but nearly everyone thought they were much better when buttered, so next time, I'll make them with the crumb topping suggested in the introduction. Also, it works just fine (and is much less trouble) to butter the muffin tins with cold butter.

Okay bear with me here I have a dairy free roommate but I was determined to make these!
I used coconut oil (melted) and 2/3 cup califia almond milk in place of cream and whole milk. Also added a nob of fresh grated ginger because why not and stuffed with apricot jam. I turned the broiler on for the last two min to get a nice golden color on these beautifully craggy (is that an acceptable food adjective?) scuffin tops. They don't look quite as dense as the ones pictured above.

That has not been tested but would probably be fine. Be aware that it will affect the texture.

Family favorite! Oh my...

They taste just fine, but I think they are not too attractive looking. Good for breakfast. I will try them using yoghurt as another suggested.

I don't think more flour would work, wheat germ is more like a crisp bread crumb. You can buy a jar and have it forever. It's good for you and can be added to so many kinds of muffins and sweet breads

These were wonderful. I made the following changes to the recipe. I used Crisco to grease the muffin tins. I put in a whole stick of butter instead of 4 tablespoons. I used 1 teaspoon of preserves per scruffin instead of a tablespoon. They are moist and tender. Very easy to make.

I've made these 4+ times. First time did everything as stated in the recipe--4 tbsp melted butter--and all measurements by weight. They were great out of the oven but unpleasantly dry the next day. Second time decided to work in the butter cold, as suggested in the recipe description. Forgot that a stick of butter is 4 oz, not three, and added the whole thing. Best decision ever! The muffins are much more moist and rich-tasting 1, 2, or 3 days after baking.

I used to buy these from Frog Hollow at the San Francisco ferry building. I still think about them. Apricot preserves are the best! I love the chunky muffin topping because that’s how they made them at the shop, but I’m sure the crumble topping would be great too.

These are so good. I added some chopped walnuts and flax seeds along with the flax meal this time and made my own conserves out of dried apricots because it was all I had. Adding more dry ingredients was a help because I used a duck egg which are more egg than a chicken. Came out fine. SO versatile and not too sweet and really good. I also spilled a jar of flour on my head as I was tipping it down from the shelf so it was a bit of an I Love Lucy baking day for me. But Success all around!

I have always been under the impression that flaxseeds or powder have little value when they're cooked, which is why I never cook with them. Does anyone know if this is true?

Okay bear with me here I have a dairy free roommate but I was determined to make these!
I used coconut oil (melted) and 2/3 cup califia almond milk in place of cream and whole milk. Also added a nob of fresh grated ginger because why not and stuffed with apricot jam. I turned the broiler on for the last two min to get a nice golden color on these beautifully craggy (is that an acceptable food adjective?) scuffin tops. They don't look quite as dense as the ones pictured above.

Crumb topping definitely looks worth the trouble. Why not marmalade?

I did make these and they are pretty awful......not flavorful at all, dry and kind of boring to chew. I would make something else.

Do you think I could make them ahead and freeze them or would they dry out?

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?

Instead of milk/cream used almond milk. Replaced a/p flour with 1/2 cup rolled oats and 1/4 a/p. First day excellent! (Added some coconut to top as well)

I used some homemade peach preserves from a co-worker and the crumb topping. Nice change up for a cheat day.

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

Tasted fine straight out of the oven, but the texture turned tough after just a few hours. The whole combination was fine, but it's hard to say more about it than that, so I'll be returning to other recipes in the future.