Quark Muffins with Vanilla Pudding
These 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.
Ingredients
Makes 12 muffins
For 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 salt
For 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 salt
For the Topping (Optional):
· Powdered sugar for dusting
· Fresh berries for serving
Instructions
- Prepare the Vanilla Pudding
- In 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 Batter
- Preheat 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 & Bake
- Fill 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.
- Serve
- Dust 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!