A hybrid baked good combining the flaky, cut-in-butter dough of a scone with the moist, cakey crumb of a muffin, baked in a muffin tin rather than cut into wedges.
The dough is made scone-style, by cutting cold butter into flour, but is then scooped into muffin cups instead of being shaped and cut, giving it a crisp, crumbly exterior with a softer, more tender interior than a scone. It's found mainly at North American bakeries and cafes as a portable breakfast or snack item. Scuffins take mix-ins from both parent pastries: sweet versions add fruit, chocolate chips, or spices like cinnamon, while savory versions use cheese, bacon, or fresh herbs. Some bakers scale the recipe up into a shareable, skillet-baked version meant to be sliced rather than eaten individually.