Last Updated on January 13, 2020 by Chef Mireille
Streusal Quince Cocoa Muffins – These eggless muffins are so moist and delicious and a great use of seasonal quince.
I often make the foods for holiday parties and birthday parties at my Mom’s office. Her boss is allergic to eggs so it provides me the opportunity to get creative with eggless desserts. Whether you don’t eat eggs as a Vegetarian or because of an allergy, you will love these muffins and so will the egg eaters you know too!
Here is another recipe using the quince I picked up a few weeks ago. For more info on quince, you can read my post here. While perusing my 750 Best Muffin Recipes cookbook looking for inspiration for this week’s BM theme, I happened upon a recipe for Quince Muffins. With a few adaptations, I created this recipe.
If you don’t have access to quince, the closest substitute would be pear, but then it is not necessary to pre-cook the pear.
Ingredients:
1 1/2 cups quince, peeled, cored and chopped
3/4 cup sugar
1 teaspoon lemon juice
2 1/2 cups water
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
2/3 cup sugar
1/2 cup plain yogurt
1/3 cup butter, melted
1/3 cup milk
2 teaspoons vanilla extract
Streusal Topping
1/2 cup all purpose flour
1/4 firmly packed brown sugar
3 tablespoons butter, melted
Combine the quince, sugar, lemon juice and water to a boil. Reduce heat and simmer for 30-35 minutes, until tender. Drain and let cool.
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| Cooked Quince |
Preheat oven to 375 F. Spray a muffin tin with non stick spray or use muffin liners. (I use silicone baking cups)
To make the streusal topping, combine the 1/2 cup flour, brown sugar and 3 tablespoons melted butter. Mix until crumbly. Refrigerate until ready to use.
In a large bowl, mix flours, cocoa powder, baking powder, salt and cardamom.
In another bowl, mix the butter, yogurt, milk, sugar and vanilla until smooth. Add this to the flour mixture and mix until thoroughly combined. Fold in quince.
Divide the batter equally among 12 muffin cups.
Sprinkle the topping on top.
Bake for 25 minutes, until a toothpick inserted comes out clean.
Cool and serve.
Chocolate combined with the natural spicy undertones inherent in quince, these crunchy streusal topped muffins are perfect on a cool winter night with a mug of hot cocoa…for the the cocoa fanatic in your house. For me, it went perfect with a plain glass of milk.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#23
…linking to Bake Fest, Let’s Party hosted by Sowmya, Sheelu’s Christmas Event, Divya/Priya’s 60 Days of Christmas, Cookcookandcook and Cook-Eat-Burp‘s Mission Explore Food hosted by Yashodha’s Kitchen
very new to me… wish to have it…
Baby Corn Bajji
VIRUNTHU UNNA VAANGA
Just speechless, muffins looks absolutely incredible and stunning.
Wow love these pics. They are just yum.
pictures are very beautiful.n muufins looks simply superb…I know this tastes awesum…
BTW If gets sumtime plz visit my space n check out my new FB page dear..Thankx in advance…..
Maha
Each time I visit your blog, I would be wondering what kind of interesting recipe you are going to come up with this time and you never cease to surprise me, Mireille. Muffins look wonderful.
Yummy muffins. First time your blog am following u .Glad if u follow me back.
http://www.cookingatmayflower.blogspot.com
Love these cuties!!! another new ingredient to me – quince!!! these are looking so tempting!!! Thanks for sending these great muffins to my event… looking for more!!!!
Sowmya
Ongoing Event – Let's Party – Eggless Bakes and Treats
Ongoing Event – SYF & HWS – Ginger
A Very Interesting recipe…
Awesome and interesting ingredients 🙂
Delicious way to incorporate fruit and chocolate in a muffin. Looks yummy.
Lovely recipe with interesting ingredients..
wow looks delicious..another new treasure from u:)
Very interesting muffin recipe and I love your silicone cupcake molds…lovely!
Nice muffins and with the long list of ingredients I bet it was extremely tasty…
Wow 750 recipes??..must be wonderful..:)..this sounds and looks great Mir..
Wonderful recipe!!! Thank you for participating in my event. You can grab your certificates.
I think there are some errors in the recipe, it was horrible.
I’d like to figure out what went wrong with you horrible in what way?
In southern Quebec, most people don’t know what quince (coing) is, but it is possible to grow. We picked our first ever harvest beginning November and now it’s mid December and the kids and I took a chance to actually make something with this heritage fruit (that tastes wonderful -between apple and a pear) other than just eating it after it’s baked with some maple syrup. Your recipe turned out great! The chocolate-fruit combo with the sweeter crumble on top is a winner with the kids. Overall the muffins are not overly sweet either so mom is happy. I didn’t have cardamon on hand so I substituted it with nutmeg, ground cloves and a hint of cinnamon. I also added an egg. I baked it for 15 min longer than suggested. Previous to making the recipe, I already had baked the fruit for an hour at 250F, so all I had to do was chop the fruit up instead of cooking it with water and lemon as suggested, so the dough may have turned out a little thicker. We will definitely be making more. Thank you very much for sharing.
so glad everyone liked it. If you’re looking for more quince recipes, you can try making membrillo