Quark Muffins with Vanilla PuddingThese tender, moist muffins combine the lightness of quark (fresh cheese) with a creamy vanilla pudding surprise in the center. They’re elegant enough for a special breakfast or afternoon treat, yet simple enough to make any day.IngredientsMakes 12 muffinsFor the Vanilla Pudding Filling:· 250ml whole milk· 3 tbsp granulated sugar· 2 tbsp cornstarch· 1 large egg yolk· 1 tsp vanilla bean paste or pure vanilla extract· A pinch of saltFor the Quark Muffin Batter:· 250g smooth quark (20% fat if possible)· 2 large eggs, at room temperature· 100g unsalted butter, melted and cooled· 150g granulated sugar· 1 tsp vanilla extract· Zest of 1 lemon (optional, but recommended)· 300g all-purpose flour· 2 tsp baking powder· ½ tsp baking soda· ¼ tsp saltFor the Topping (Optional):· Powdered sugar for dusting· Fresh berries for servingInstructionsPrepare the Vanilla PuddingIn a medium saucepan, whisk together sugar, cornstarch, and salt.Gradually whisk in the milk until smooth.Place over medium heat and cook, stirring constantly with a spatula, until the mixture thickens and begins to bubble—about 5–7 minutes.In a small bowl, whisk the egg yolk. Slowly whisk in about ½ cup of the hot milk mixture to temper it.Pour the tempered yolk mixture back into the saucepan and cook for another 1–2 minutes, stirring constantly, until thick and glossy.Remove from heat, stir in vanilla. Transfer to a bowl, press plastic wrap directly on the surface, and chill for at least 1 hour (or overnight).Make the Muffin BatterPreheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.In a large bowl, whisk together quark, eggs, melted butter, sugar, vanilla, and lemon zest until smooth and creamy.In a separate bowl, sift together flour, baking powder, baking soda, and salt.Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix. The batter will be thick and fluffy.Assemble & BakeFill each muffin cup about ⅓ full with batter.Place a heaping teaspoon of the chilled vanilla pudding in the center of each.Cover the pudding with more batter, filling each cup about ¾ full.Bake for 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the cake part (not the pudding center) comes out clean.Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.ServeDust with powdered sugar just before serving.Serve with fresh berries on the side. Best enjoyed the same day, but can be stored in an airtight container in the refrigerator for up to 2 days.Why This Recipe Works· Quark adds protein, moisture, and a delicate tang without heaviness.· Chilled pudding stays intact during baking, creating a creamy surprise center.· Gentle mixing ensures a tender, not tough, crumb.Tips for Success· Use full-fat quark for the best texture and flavor.· Ensure pudding is thoroughly chilled—warm pudding will sink into the batter.· Don’t overfill the muffin cups—the pudding needs to be fully enclosed.· For a golden finish, you can brush the tops with a little milk or sprinkle with coarse sugar before baking.Flavor Variations· Lemon Poppy Seed: Add 2 tbsp poppy seeds and extra lemon zest to the batter.· Berry Bliss: Place a fresh raspberry or blueberry on top of the pudding before covering with batter.· Chocolate Chip: Fold 100g of mini chocolate chips into the batter.· Almond: Replace ½ tsp vanilla with almond extract, and sprinkle sliced almonds on top.These elegant muffins are a lovely twist on the classic—offering a creamy, dreamy center in each fluffy bite. Perfect for a weekend brunch, a lunchbox treat, or an afternoon pick-me-up with a cup of tea or coffee. Enjoy!
Quark Muffins with Vanilla Pudding
