DESCRIPTION
These quark muffins with a creamy vanilla pudding center are a classic German‑inspired treat. They are exceptionally moist, soft, and lightly sweet, with a rich surprise hidden inside each muffin. Perfect for breakfast, dessert, or a cozy afternoon snack.
INTRODUCTION
Quark gives these muffins a tender crumb and subtle tang, while the vanilla pudding adds a smooth, custardy center that feels bakery‑level special. They look simple on the outside, but one bite reveals why everyone loves them.
WHY YOU’LL LOVE THIS RECIPE
• Incredibly moist thanks to quark • Creamy vanilla pudding surprise in the center • Not overly sweet and perfectly balanced • Easy to customize with different fillings • Stays soft for several days
YIELD & TIME
Yields: 10–12 muffins Prep Time: 20 minutes Bake Time: 20–25 minutes
INGREDIENTS
FOR THE VANILLA PUDDING FILLING
(Or use 250 g / 1 cup ready‑made vanilla pudding or pastry cream) • 250 ml (1 cup) whole milk • 40 g (3 tbsp) granulated sugar • 1 tsp vanilla extract or seeds from ½ vanilla bean • 20 g (2 tbsp) cornstarch • 1 large egg yolk
FOR THE QUARK MUFFIN BATTER
• 250 g (1 cup) full‑fat quark • 150 g (⅔ cup) unsalted butter, softened • 150 g (¾ cup) granulated sugar • 3 large eggs, room temperature • 1 tsp vanilla extract • 250 g (2 cups) all‑purpose flour • 2 tsp baking powder • 1 pinch salt • Powdered sugar for dusting (optional)
EQUIPMENT
• Muffin tin • Muffin liners • Medium saucepan • Hand mixer or stand mixer • Mixing bowls • Spoon or piping bag
INSTRUCTIONS
PART 1: VANILLA PUDDING FILLING
In a small bowl, whisk together the sugar and cornstarch.
Heat 200 ml of the milk with vanilla in a saucepan until steaming but not boiling.
In a separate bowl, whisk the egg yolk with the remaining milk. Slowly whisk in a ladle of the hot milk to temper the egg.
Pour the egg mixture back into the saucepan, add the sugar‑cornstarch mixture, and cook over medium heat while whisking constantly until thickened and gently bubbling.
Cook for 30 seconds, then transfer to a bowl. Press plastic wrap directly on the surface and chill for at least 1 hour until firm.
PART 2: MUFFIN BATTER
Preheat oven to 180°C (350°F) and line a muffin tin with liners.
Cream butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well. Add vanilla and quark and mix until smooth.
In a separate bowl, whisk flour, baking powder, and salt.
Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
PART 3: ASSEMBLY & BAKING
Fill each liner one‑third full with batter.
Add 1–2 teaspoons of chilled pudding to the center.
Cover with more batter until liners are ⅔–¾ full.
Bake for 20–25 minutes until lightly golden and springy. A toothpick inserted into the cake part should come out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving if desired.
TIPS FOR BEST RESULTS
• Use cold, firm pudding so it stays centered • Room‑temperature ingredients give better texture • Do not overmix the batter • A piping bag makes filling cleaner and easier
VARIATIONS
• Chocolate pudding instead of vanilla • Lemon curd for a citrus twist • Add berries to the batter • Fill with Nutella or dulce de leche
STORAGE TIPS
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
FAQS
What is quark? Quark is a fresh European dairy product similar to thick yogurt or soft cheese.
What can I use instead of quark? Full‑fat Greek yogurt, ricotta, skyr, or well‑drained farmer’s cheese all work well.
Can I freeze these muffins? Yes. Freeze without powdered sugar for up to 2 months. Thaw overnight in the fridge.
Why did my pudding sink? The pudding was likely too warm or too thin. Always chill it until firm.
CONCLUSION
These quark muffins with vanilla pudding are soft, creamy, and irresistibly comforting. Simple to make yet impressive to serve, they are guaranteed to become a family favorite.