I love this apple muffin recipe with quark filling as it’s simple, lecker and nobody would guess it’s healthy thanks to whole grains, quark and maple sugar!

Apple Quark Muffins

About this Recipe

dirndl kitchen Apfel quark muffins recipe

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Growing up in Germany, I have always loved muffins! I owned several muffin-specific baking books and at my going away party before I started my exchange year, I made 7 different savory and sweet muffins! You could say I was quite the muffin fanatic! My favorite muffin recipe was an apple cinnamon muffin that my mama would often request for Kaffee und Kuchen in the afternoon. Today’s Apfel Quark muffin is a hint to that in a healthier version, as I’m always longing for my daughter to eat wholesome treats (and I really love some satisfying, wholesome treats, too!).

This apple quark muffin recipe packs a whole 7 grams of protein and 3 grams of fiber per muffin thanks to creamy Wünder Creamery quark in the batter AND filling and whole grain flour being used. The Käsekuchen-like filling is so good and makes for a pretty presentation as well. In the batter itself you find apple sauce, chopped apple and grated apple and some cinnamon to tie it all together. The recipe was inspired by Cookie & Kate, who is also local in Kansas City, and has some of the best whole grain baking recipes I’ve ever tried out. She’s a true inspiration to me as she’s turned her passion for wholesome vegetarian recipes into a full time gig and she is a cookbook author! Something I have dreamed about for some time and hope to make happen in the near future. Who’d buy my book?? 🙂

pinterest image dirndl kitchen apfel quark muffin recipe

 This muffin is a perfect addition to a wholesome lunch box and I paired it with a German Curry Eiersalat on wheat bread, a super delicious egg salad with curry and crunchy apples. I think it’s addictive and a great way to use up leftover Easter eggs! Of course you can also never have enough quark with any lunch box and if you haven’t given Wünder Creamery a try (it’s our favorite and we love the coffee and vanilla  – with a hint of coconut –  flavors!), use code SOPHIE15 for 15 percent off your order today!

Lunch box with German egg salad and apple quark muffin

Scroll on down for the recipe, now in printable version.

 

 

Apfel QUark Muffins Essentials

More Lunchbox Recipes

German curry egg salad served on baguette rounds with sliced radishes and sliced tomatoes

Curry Eiersalat

Milchreis

Frikadellen on a marble plate (German hamburgers)

Frikadellen

Next Up:

Apfelmus Kuchen

Next up is a simple German apple sauce cake that gets better once it’s got a chance to soak overnight. Make sure to subscribe to my blog now, so you’re not missing out when this new Apfelmus Kuchen recipe goes live!

dirndl kitchen Apfel quark muffins recipe
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Apfel-Quark-Muffins: Whole Wheat Apple Quark Muffins

I love this apple muffin recipe with quark filling as it's simple, delicious and nobody would guess they're actually healthy!
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Breakfast, Brunch, Coffee, Kaffee, Snack
Cuisine: German
Keyword: healthy apple quark muffin recipe, muffin recipe with quark, quark muffin recipe, quark muffin recipe with apple
Servings: 12 muffins
Calories: 218kcal

Ingredients

Quark Filling

Instructions

  • Preheat oven to 425 degrees Fahrenheit / 215 degrees Celsius (if you use convection, set to 400 degrees Fahrenheit or 200 degrees Celsius). Prep one muffin pan with non-stick cooking spray or rub on butter and dust with flour. I don't recommend using wrappers because they tend to stick to the muffins with this recipe.
  • Add all ingredients together other than the flour and stir until combined. Finally fold in the flour and stir until just combined. You don't want to stir too much, a few small lumps are okay. Divide between the 12 muffin cups.
  • To make the quark filling, add together the ingredients, then create a small hole in each muffin using a small spoon. Fill in the holes and divide the rest of the quark filling between the muffins.
  • Bake muffins for 13 to 16 minutes (the filling in the middle should be completely puffed up and the muffind should be golden on top), and a toothpick inserted into a muffin comes out clean with just a few crumbs. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Nutrition

Calories: 218kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 208mg | Fiber: 3g | Sugar: 16g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

Sponsored Content and Affiliate Links Disclosure

I received compensation from Wünder Creamery in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.