Streusal Quince Cocoa Muffins


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.
  • 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.