Quark Muffins with Vanilla Pudding

These tender, moist muffins combine the lightness of quark with a creamy vanilla pudding centre. 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:

– 250 ml whole milk
– 3 tbsp granulated sugar
– 2 tbsp cornflour
– 1 large egg yolk
– 1 tsp vanilla bean paste or pure vanilla extract
– A pinch of salt

For the quark muffin batter:

– 250 g smooth quark (20% fat if possible)
– 2 large eggs, at room temperature
– 100 g unsalted butter, melted and cooled
– 150 g granulated sugar
– 1 tsp vanilla extract
– Zest of 1 lemon (optional, but recommended)
– 300 g all-purpose flour
– 2 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt

For the optional topping:

– Powdered sugar for dusting
– Fresh berries for serving

Instructions:

To prepare the vanilla pudding, whisk together the sugar, cornflour and salt in a medium saucepan.
Gradually whisk in the milk until smooth.
Place the pan over a medium heat and cook, stirring constantly with a spatula, until the mixture thickens and begins to bubble — this should take 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 egg yolk mixture back into the saucepan and cook for a further 1–2 minutes, stirring constantly, until the mixture is thick and glossy.
Remove from the heat and stir in the vanilla. Transfer to a bowl, press cling film directly onto the surface and chill for at least 1 hour (or overnight).
Make the muffin batter: preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the quark, eggs, melted butter, sugar, vanilla and lemon zest until smooth and creamy.
In a separate bowl, sift together the 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.
Fill each muffin cup about one-third full with batter.
Place a heaping teaspoon of the chilled vanilla pudding in the centre of each.
Cover the pudding with more batter, filling each case to about three-quarters full.
Bake for 20–25 minutes until the tops are lightly golden and a toothpick inserted into the cake part (not the pudding centre) comes out clean.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Just before serving, dust with powdered sugar.
Serve with fresh berries on the side. These are best enjoyed on the day they are made, but they can be stored in an airtight container in the refrigerator for up to two days.

Why This Recipe Works:

Quark adds protein, moisture and a delicate tang without any heaviness.
· The chilled pudding stays intact during baking, creating a creamy centre.
· Gentle mixing ensures a tender crumb, not a tough one.

Tips for success:

· Use full-fat quark for the best texture and flavour.
· Ensure the pudding is thoroughly chilled – warm pudding will sink into the batter.
– Don’t overfill the muffin cases – the pudding needs to be fully enclosed.
For a golden finish, brush the tops with a little milk or sprinkle with coarse sugar before baking.

Flavour 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 100 g of mini chocolate chips into the batter.
Almond: Replace ½ teaspoon of vanilla extract with almond extract and sprinkle sliced almonds on top.

These elegant muffins offer a creamy, dreamy centre in each fluffy bite and are a lovely twist on the classic. They are perfect for a weekend brunch, as a treat for your lunchbox, or as an afternoon pick-me-up with a cup of tea or coffee. Enjoy!