Here’s a classic Grandma-style recipe for quark muffins with vanilla pudding – simple, moist, and not overly sweet, just like the old-fashioned kind.
Quark Muffins with Vanilla Pudding
Ingredients (about 12 muffins)
- 250 g quark (plain, full-fat if possible)
- 1 packet vanilla pudding powder (about 37–40 g, not cooked)
- 120 g sugar
- 2 eggs
- 80 ml neutral oil (sunflower or canola)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 packet baking powder (about 12 g)
- 1 pinch of salt
- Optional:
- Zest of ½ lemon
- 100 g raisins, chocolate chips, or berries
Instructions
- Preheat oven to 180 °C (350 °F), top/bottom heat. Line a muffin tin.
- Mix wet ingredients: In a bowl, whisk eggs, sugar, vanilla sugar, and salt until pale.
- Stir in quark and oil until smooth.
- Add dry ingredients: Mix in pudding powder and baking powder. Stir just until combined.
- Fold in any optional add-ins.
- Divide batter evenly into muffin cups (about ¾ full).
- Bake for 20–25 minutes, until lightly golden and a toothpick comes out clean.
- Let cool slightly, then remove from the tin.
Grandma’s Tips ❤️
- These muffins get even juicier the next day.
- Dust with powdered sugar for a classic look.
- If you like them less sweet, reduce sugar to 90–100 g.
- Works beautifully as a simple cake too (26 cm loaf pan, ~45–50 min).
If you want, I can also give you a no-oil version, a chocolate twist, or a German-style original version like Oma used to bake.
