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Looking down at two quark muffins with dark cocoa crumb topping on a white plate.

Zupfkuchen Muffins (Quark Muffins with Chocolate Crust)

These zupfkuchen muffins layer a chocolate crust with a quark filling, then top with crumbled dough for a German-style dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine German
Servings 12 servings
Calories 250 kcal

Ingredients
  

Chocolate Crust

  • 1/2 cup butter softened (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 3 tbsp unsweetened cocoa powder (15 g)
  • 1 1/4 cups all-purpose flour (150 g)
  • 2 tsp baking powder (8 g)

Quark Filling

  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup butter melted (100 g)
  • 1 cup low-fat quark (or Greek yogurt) (200 g)
  • 1/2 package vanilla pudding mix (instant or cook-and-serve) (about 1.5 tbsp or 15 g)

Instructions
 

Chocolate Crust

  • Preheat oven and line tin:

    Heat oven to 350°F (175°C) or 300°F (150°C) convection. Line a 12-cup muffin tin with paper liners.

Quark Filling

  • Make and press crust:

    For the crust: In a bowl, combine 1/2 cup (100 g) softened butter, 1/2 cup (100 g) sugar, 3 tbsp cocoa powder, 1 1/4 cups (150 g) flour, and 2 tsp baking powder; work together until a crumbly dough forms. Press 2/3 of the dough evenly into the bottom of each liner. Reserve the remaining dough.

  • Prepare quark filling:

    For the filling: In a separate bowl, beat 2 eggs until frothy. Add 1/2 cup (100 g) sugar and 1/2 cup (100 g) melted butter; mix thoroughly. Stir in 1 cup (200 g) quark and 1/2 package vanilla pudding mix until smooth. Distribute the filling evenly over the crusts.

  • Crumble topping and bake:

    Crumble the reserved crust dough over the filling. Bake for 20-25 minutes, until set. Let cool completely in the pan.
Keyword breakfast muffins, chocolate muffins, quark muffins, simple muffins, zupfkuchen muffins