Grandma’s quark muffins with vanilla pudding

Here’s a Grandma’s Quark Muffins with Vanilla Pudding recipe—soft, lightly sweet, and nostalgic, with that cozy “from-the old-recipe-box” feel.

Grandma’s Quark Muffins with Vanilla Pudding

These muffins are moist and tender thanks to quark and vanilla pudding powder. They stay soft for days and are perfect for breakfast, coffee time, or a gentle dessert.

Ingredients (makes 12 muffins)

• 250 g quark (plain, full-fat or low-fat)

• 1 package vanilla pudding powder (about 40 g, cook-style, not instant)

• 120 g granulated sugar

• 1 packet vanilla sugar or 1 teaspoon vanilla extract

• 2 large eggs, room temperature

• 100 ml neutral oil (sunflower or canola)

• 100 ml milk

• 250 g all-purpose flour

• 1 packet baking powder (about 2 teaspoons)

• Pinch of salt

Optional additions

• Zest of 1 lemon

• Raisins or chopped dried apricots

• Chocolate chips

• Sliced almonds for topping

Directions

1. Preheat the oven
   Preheat oven to 180°C (350°F). Line a muffin tin with paper liners or grease well.

2. Mix the wet base
   In a large bowl, whisk together quark, sugar, vanilla sugar, and eggs until smooth and creamy.

3. Add liquids
   Stir in oil and milk until fully incorporated.

4. Combine dry ingredients
   In a separate bowl, mix flour, baking powder, vanilla pudding powder, and salt.

5. Make the batter
   Add the dry ingredients to the quark mixture. Stir gently just until combined. Do not overmix; the batter should be thick and smooth.

6. Add extras (optional)
   Fold in lemon zest, fruit, or chocolate chips if using.

7. Fill the muffin tin
   Spoon batter into muffin cups, filling each about ¾ full. Sprinkle with sliced almonds if desired.

8. Bake
   Bake for 22–25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.

9. Cool
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for That “Grandma’s Kitchen” Result

• Do not overbake—these muffins should stay pale and soft.

• Full-fat quark gives the richest texture.

• The vanilla pudding powder adds tenderness and subtle flavor without making them heavy.

Storage

• Keep in an airtight container at room temperature for up to 2 days

• Refrigerate up to 5 days

• Freeze well for up to 2 months