Of course! Quark muffins with vanilla pudding are a fantastic German-inspired treat. They are incredibly moist, tender, and have a rich, creamy flavor.
This recipe combines a simple quark muffin batter with a surprise pocket of luscious vanilla pudding in the center.
Why You’ll Love This Recipe
· Incredibly Moist: The quark (a fresh dairy product) ensures the muffins stay moist for days.
· Creamy Surprise: The vanilla pudding center is a delightful burst of flavor.
· Versatile: You can use store-bought pudding for convenience or make your own from scratch.
· Not Too Sweet: The tanginess of the quark balances the sweetness perfectly.
Quark Muffins with Vanilla Pudding
Yields: 10-12 muffins
Prep time: 20 minutes
Bake time: 20-25 minutes
Ingredients
For the Vanilla Pudding Filling:
(or use 250g/1 cup of ready-made vanilla pudding/pastry cream)
· 250 ml (1 cup) whole milk
· 40 g (3 tbsp) granulated sugar
· 1 tsp vanilla extract or the seeds from 1/2 vanilla bean
· 20 g (2 tbsp) cornstarch
· 1 large egg yolk
For the Quark Muffin Batter:
· 250 g (1 cup) quark (full-fat is best)
· 150 g (⅔ cup) unsalted butter, softened
· 150 g (¾ cup) granulated sugar
· 3 large eggs, at room temperature
· 1 tsp vanilla extract
· 250 g (2 cups) all-purpose flour
· 2 tsp baking powder
· 1 pinch of salt
· Powdered sugar, for dusting (optional)
Equipment
· Muffin tin
· Muffin liners (paper or silicone)
· Medium saucepan
· Hand mixer or stand mixer
· Two mixing bowls
· Piping bag or a small spoon
Step-by-Step Instructions
