Here’s a cozy, classic recipe for Grandma’s Quark Muffins with Vanilla Pudding — soft, moist, and slightly tangy from the quark, with a gentle vanilla flavor. Perfect for breakfast, tea time, or dessert.

🧁 Grandma’s Quark Muffins with Vanilla Pudding

Ingredients (Makes 12 muffins)

Dry Ingredients

2 cups (250 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100 g) sugar

Wet Ingredients

1 cup (250 g) quark (or Greek yogurt as a substitute)
1 package (3.4 oz / 96 g) instant vanilla pudding mix
2 large eggs
½ cup (120 ml) vegetable oil or melted butter
1 teaspoon vanilla extract

Optional add-ins:

½ cup chocolate chips, blueberries, or raisins

🥣 Instructions

1. Preheat Oven

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and vanilla pudding mix.

3. Mix Wet Ingredients

In another bowl, combine quark, eggs, oil, and vanilla extract until smooth.

4. Combine

Pour wet ingredients into dry ingredients.
Stir gently until just combined. Do not overmix — muffins will stay tender.
Fold in optional add-ins if using.

5. Bake

Divide batter evenly into muffin cups.
Bake 20–25 minutes or until a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

💡 Tips

Quark Substitute: Greek yogurt works fine if quark isn’t available.
Make them fluffier: Separate eggs, whip the whites, and fold in gently.
Storage: Keep in an airtight container at room temperature for 2–3 days, or freeze for up to 1 month.

If you want, I can also give a version with a creamy pudding swirl on top for extra indulgence — it looks and tastes like a bakery treat.

Grandma’s quark muffins with vanilla pudding