Streusal Quince Cocoa Muffins

Thank you for sharing!

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.

Quince Cocoa Muffins

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.

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 SowmyaSheelu’s Christmas Event,  Divya/Priya’s 60 Days of Christmas,  Cookcookandcook and Cook-Eat-Burp‘s Mission Explore Food hosted by Yashodha’s Kitchen

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Maha Gadde

    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

  2. Suma Gandlur

    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.

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