These muffins combine the light, tangy texture of Quark with a creamy vanilla custard core and a touch of sweetness from chocolate chips or raisins.
Ingredients
For the Muffins:
250g Quark (low-fat or full-fat)
2 large eggs
100g granulated sugar
1 packet (8g) vanilla sugar or 1 tsp vanilla extract
80ml neutral vegetable oil (e.g. sunflower or canola)
250g all-purpose flour
2 tsp baking powder
A pinch of salt
50g mini chocolate chips or raisins (optional)
For the Pudding Filling:
1 cup prepared vanilla custard (cold) or vanilla pudding made according to package instructions
For the Topping:
Powdered sugar for dusting
Fresh red currants or berries for garnish
Instructions
Preparation: Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners.
Mix the Wet Ingredients: In a large bowl, whisk together the Quark, eggs, sugar, vanilla, and oil until the mixture is smooth and creamy.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
Create the Batter: Gradually fold the dry ingredients into the Quark mixture. Stir until just combined; avoid over-mixing to keep the muffins fluffy. Fold in your chocolate chips or raisins if using.
Assembly: Fill each muffin cup about halfway with batter. Add a generous tablespoon of cold vanilla pudding into the center of each cup. Cover the pudding with the remaining batter until the cups are about 3/4 full.
Baking: Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the cake part comes out clean.
Finishing Touches: Allow the muffins to cool completely in the tin. Once cooled, dust generously with powdered sugar and top with fresh red currants to match the presentation in the photo.
Tip: For the best results, ensure the vanilla pudding is thick and completely chilled before assembly so it stays as a distinct “molten” core during the baking process.
