Breakfast, Cake, fruit, Recipes

Spiced Quince Muffins


One of the reasons I love living in California is the expansive list of fruits and vegetables that we can grow here. Recently I tried my first quince, a fruit from the same family as apples and pears, with hard flesh but a tart and tropical flavour.


After my first taste of this fruit, I decided it would make the perfect Autumn muffin when paired with a few spices here and there. I added hints of cinnamon, nutmeg, and allspice, and combined it all into a fluffy and incredibly tender muffin. I also mixed equal parts sugar, butter, all purpose flour, and almond flour to make a simple streussel crumble to top each muffin.

Spiced Quince Muffins

makes 6 large muffins

157 g fresh quince, diced small

2 each cinnamon sticks

1 g allspice

10 g brown sugar


100 g unsalted butter, soft

90 g brown sugar

140 g cake flour

1 g salt

1/2 g nutmeg

1 g allspice

5 g baking powder

110 g egg

8 g vanilla extract

115 g buttermilk

Toss together diced quince, 10 g brown sugar, cinnamon sticks, and allspice, then saute over medium heat until sugar melts and quince has softened slightly. Let cool to room temperature, and set aside.

Preheat oven to 350F. Sift together cake flour, salt, nutmeg, allspice, and baking powder, set aside. In a bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until very pale. With mixer running on medium/high, slowly stream in eggs and vanilla extract until combined, scraping sides and bottom of bowl with a rubber spatula as needed. Add dry ingredients and mix on low. Scrape sides of bowl again, and with mixer on low, stream in buttermilk. Discard cinnamon sticks, then fold in quince into batter.

Divide batter between muffin papers, then bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan before removing.


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