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Introduction
If you're searching for the perfect muffin recipe that combines creaminess, fluffiness, and a touch of sweetness, these quark muffins with vanilla pudding are a must-try! The quark makes them incredibly moist, while the vanilla pudding adds a rich and smooth texture. Whether for breakfast, dessert, or an afternoon snack, these muffins will leave you wanting more. Let’s dive into this simple yet irresistible recipe!
Ingredients
For the Muffins:
250g quark (or ricotta/cottage cheese as an alternative)
100g sugar
2 eggs
50ml vegetable oil (or melted butter)
200g all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
A pinch of salt
For the Vanilla Pudding Filling:
1 pack (40g) instant vanilla pudding mix
300ml milk
1 tbsp sugar
Directions
Step 1: Prepare the Vanilla Pudding
In a bowl, whisk the vanilla pudding mix with the milk and sugar until it thickens.
Let it set while preparing the muffin batter.
Step 2: Make the Muffin Batter
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, whisk together the quark, sugar, eggs, oil, and vanilla extract until smooth.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 3: Assemble and Bake
Fill each muffin cup halfway with batter.
Add a teaspoon of vanilla pudding in the center of each muffin.
Top with the remaining batter, ensuring the pudding is covered.
Bake for 18–22 minutes or until a toothpick inserted in the edge of a muffin comes out clean.
Let the muffins cool before serving.
Serving and Storage Tips
These muffins are best enjoyed warm, allowing the pudding to be slightly gooey inside.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days.
Warm them slightly in the microwave before serving for a fresh-out-of-the-oven experience.
Variations
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