The Best Quark Muffins
Light quark muffins perfect for breakfast or dessert. They are easy and quick to make and quite versatile. You can top them with cherries or any other fruit or berries you like.
Servings: 12
Calories: 240kcal
Equipment
- Muffin pan (12 holes)
Ingredients
- Muffins:
- 1 jar canned cherries in light syrup (Note 2,3)
- 250 g flour 8.8 oz/ 2 cups (Note 4)
- 3 teaspoons baking powder
- 45 g cornstarch, 1.6/ ⅓ cup
- 130 g granulated sugar, 4.6 oz/ ⅔ cup
- 2 eggs medium Germany, large US
- 1 teaspoon vanilla extract
- 75 ml neutral-tasting vegetable oil, 2.5 fl. oz/ ⅓ cup (like canola)
- 100 ml milk, 3.4 fl. oz/ scant ½ cup
- 125 g low-fat quark, 4.4 oz/ ⅔ cup
- Icing:
- 50 g icing sugar, 1.8 oz/ ½ cup
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and line a muffin tin with paper liners. Drain the canned cherries.
- Batter: Sieve flour, baking powder, cornstarch into a large bowl. Add sugar, eggs, vanilla extract, oil, milk, and quark. Mix with a handheld mixer for 1 minute.
- Divide the batter into the prepared muffin tin. Top with cherries or other fruit or berries.
- Bake for about 25 minutes until the quark muffins are lightly golden and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes, then transfer to a wire rack.
- Icing: Mix icing sugar and vanilla extract with enough milk to make it spreadable. Drizzle over the muffins.
Notes
- Use a digital kitchen scale when baking; it guarantees for best results.
- 300 g/ 10.6 oz/ 2 cups cherries when drained. You can use the same amount of fresh or frozen cherries instead.
- You can use other fresh, canned, or frozen fruit or berries instead. See the blog post for suggestions.
- I use cake flour most of the time, but all-purpose is ok.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 143mg | Fiber: 1g | Sugar: 19g