ere’s a soft, moist, and delicious Quark Muffins with Vanilla Pudding recipe. These muffins are popular in Germany because the quark keeps them tender while the vanilla pudding adds a rich, creamy flavor.
Quark Muffins with Vanilla Pudding
Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Ingredients
Dry Ingredients
- 250 g (2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 250 g quark (full-fat or low-fat)
- 1 packet (37 g) instant vanilla pudding powder (or vanilla custard powder)
- 100 g (½ cup) granulated sugar
- 2 large eggs (room temperature)
- 80 ml (⅓ cup) neutral vegetable oil or melted butter
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but recommended)
Optional Mix-ins
- 100 g blueberries
- 100 g raspberries
- 100 g chocolate chips
- 75 g chopped almonds or walnuts
- Raisins or dried cranberries
For Topping
- Coarse sugar or pearl sugar
- Powdered sugar (after baking)
Equipment
- 12-cup muffin tin
- Paper liners or cooking spray
- Two mixing bowls
- Whisk
- Rubber spatula
Instructions
Step 1: Preheat the Oven
- Heat oven to 180°C (350°F).
- Line the muffin tin with paper liners or lightly grease each cup.
Step 2: Mix Dry Ingredients
In a large bowl combine:
- Flour
- Baking powder
- Baking soda
- Salt
Whisk until evenly mixed.
Step 3: Prepare the Wet Mixture
In another bowl whisk together:
- Quark
- Sugar
- Vanilla pudding powder
- Eggs
- Oil
- Milk
- Vanilla extract
- Lemon zest (optional)
Mix until smooth and creamy.
Step 4: Combine
Pour the wet ingredients into the dry ingredients.
Fold gently using a spatula.
Do not overmix. A few small lumps are perfectly fine.
If using berries or chocolate chips, fold them in now.
Step 5: Fill Muffin Cups
Fill each muffin cup about ¾ full.
Sprinkle tops with coarse sugar if desired.
Step 6: Bake
Bake for 20–25 minutes.
The muffins are done when:
- They are golden.
- A toothpick inserted into the center comes out clean.
- The tops spring back when lightly touched.
Step 7: Cool
Let muffins cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely.
Dust with powdered sugar if desired.
Tips for Perfect Muffins
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix; this keeps the muffins light.
- Full-fat quark gives the richest texture.
- Fresh berries should be lightly coated with flour before adding to help prevent sinking.
- Instant pudding powder adds flavor, moisture, and softness.
Variations
Blueberry Quark Muffins
Fold in 100–150 g fresh blueberries.
Chocolate Version
Add:
- 100 g chocolate chips
- 1 tbsp cocoa powder
Apple Cinnamon
Fold in:
- 1 diced apple
- 1 tsp cinnamon
Lemon Quark Muffins
Add:
- Extra lemon zest
- 2 tbsp lemon juice
- Lemon glaze after baking
Storage
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months. Wrap individually and thaw at room temperature.
Approximate Nutrition (per muffin)
- Calories: 200–220
- Protein: 6–8 g
- Carbohydrates: 24–27 g
- Fat: 8–10 g
- Sugar: 10–12 g
These muffins are especially soft on the day they’re baked and stay moist for several days thanks to the quark and vanilla pudding mix. They pair well with coffee, tea, or fresh fruit for breakfast or an afternoon snack.