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.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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/ 1/3 cup)
- 130 g granulated sugar, (4.6 oz/ 2/3 cup)
- 2 eggs (medium Germany, large US)
- 1 teaspoon vanilla extract
- 75 ml neutral-tasting vegetable oil, (2.5 fl. oz/ 1/3 cup (like canola))
- 100 ml milk, (3.4 fl. oz/ scant ½ cup)
- 125 g low-fat quark, (4.4 oz/ 2/3 cup )
- Icing:
- 50 g icing sugar, (1.8 oz/ ½ cup)
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
- 1
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and line a muffin tin with paper liners. Drain the canned cherries.
- 2
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.
- 3
Divide the batter into the prepared muffin tin. Top with cherries or other fruit or berries.
- 4
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.
- 5
Icing: Mix icing sugar and vanilla extract with enough milk to make it spreadable. Drizzle over the muffins.