Apple & Quince Muffins
These Apple & Quince Muffins are moist, lightly spiced, and perfect for morning tea or an afternoon treat. The sweetness of apple paired with the fragrant, slightly floral notes of quince creates a beautifully balanced bake. Dust with icing sugar and enjoy warm with a cuppa.
How long will it take?
45 minutes
What’s the serving size?
Makes 12 muffins
What do I need?
- 2 quinces, peeled, cored and diced
- 2 tbsp honey
- 1 cup water
- 2 medium apples, peeled and diced
- 2 cups plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup caster sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup Greek yoghurt
- 1 tsp vanilla extract
- Icing sugar, for dusting
How do I make it?
- Place diced quince, honey, and water in a small saucepan. Bring to a simmer and cook for 15 minutes, or until tender. Drain and set aside.
- Dice apples into small cubes. Set aside.
- Preheat oven to 200C.
- Line a 12-hole muffin tin with muffin cases or grease lightly.
- In a large bowl whisk together plain flour, baking powder, bicarb, cinnamon, nutmeg, caster sugar, and brown sugar.
- In a separate bowl, whisk eggs, oil, yoghurt, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Stir until just combined, don’t overmix.
- Fold in the diced apple and cooked quince.
- Spoon mixture evenly into muffin tin and bake for 25-30 minutes or until golden and a skewer inserted into the centre comes out clean.
- Allow muffins to cool slightly in the tin before transferring to a wire rack. Dust with icing sugar and serve warm.
TOP TIPS
- Don’t skip cooking the quince. Raw quince is too firm to bake straight into the muffins – simmering softens it and brings out its lovely aroma.
- For extra moisture, gently fold in 2 tbsp of the quince cooking liquid.
- These muffins will freeze well for up to 2 months.
