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Overhead shot of two round muffins topped with quark and apple slices, sprinkled with cinnamon.

Apple Quark Muffins, Soft and Tangy

Moist and fluffy apple quark muffins with tender apple chunks and a hint of cinnamon, made with quark for a light texture.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: German
Calories: 220
Ingredients Method

Ingredients
  

  • 1 cup quark 250 g
  • 2 apples e.g., Granny Smith or Elstar
  • 1 2/3 cups all-purpose flour 200 g
  • 1/2 cup sugar 100 g
  • 2 large eggs
  • 2 tsp baking powder 1 packet
  • 1 tsp ground cinnamon
  • 1/3 cup sunflower oil 80 ml
  • 1 pinch salt
  • Optional: powdered sugar for dusting

Method
 

  1. Preheat oven and line pan:

    Heat oven to 350°F (180°C, 160°C convection). Place paper liners in a muffin pan.

  2. Peel, core, and dice apples:

    Remove apple skins, take out cores, and dice into small chunks.

  3. Beat quark, eggs, and oil:

    In a large bowl, beat quark, eggs, and sunflower oil until uniform.

  4. Mix dry ingredients into batter:

    Mix in sugar, flour, baking powder, cinnamon, and salt; blend until a smooth batter forms.

  5. Fold in apple chunks:

    Carefully incorporate apple chunks into the batter, ensuring even distribution.

  6. Fill muffin cups:

    Portion batter equally into the muffin cups, filling each roughly three-quarters full.

  7. Bake until golden and clean:

    Bake in the preheated oven for 20-25 minutes, until tops are golden and a toothpick inserted in the center emerges clean.

  8. Cool in pan then on rack:

    Allow muffins to rest in the pan for a few minutes, then move them to a wire rack to cool fully.

  9. Dust with powdered sugar:

    Optionally, sprinkle with powdered sugar before serving.