Strawberry Cream Scuffins

Strawberry Cream Scuffins


  • Nonstick cooking spray
  • 1 egg, lightly beaten
  • 1 cup whipping cream or milk
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup finely chopped fresh strawberries
  • 6 tablespoons strawberry jelly, jam, or preserves
  • Scuffin Icing
  • Chopped fresh strawberries (optional)


  1. Preheat oven to 350 degrees F.
  2. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.
  3. In a large bowl stir together flour, sugar, baking powder, and salt.
  4. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  5. Stir in the 1 cup strawberries.
  6. Make a well in the center of flour mixture.
  7. Reserve 2 tablespoons of the egg mixture.
  8. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).
  9. Spoon half of the dough into the prepared muffin cups, filling each one-third full.
  10. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly.
  11. Spoon the remaining dough into muffin cups.
  12. Brush with the reserved 2 tablespoons egg mixture.
  13. Bake about 25 minutes or until tops are golden.
  14. Cool in muffin cups on wire racks for 5 minutes.
  15. Remove from muffin cups.
  16. Drizzle with Scuffin Icing.
  17. If desired, top with additional strawberries.
  18. Serve warm.

Scuffin Icing


  • 1/2 cup powdered sugar
  • 2 teaspoons whipping cream or milk
  • 1/4 teaspoon vanilla
  • Whipping cream or milk


  1. In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla.
  2. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

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