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
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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?? 🙂
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!
Scroll on down for the recipe, now in printable version.
Apfel QUark Muffins Essentials
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!
Apfel-Quark-Muffins: Whole Wheat Apple Quark Muffins
Ingredients
- 240 g whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 grated apple small apple
- 1 small diced apple small apple
- 70 g avocado oil can also use any other flavor-neutral oil like vegetable oil
- 170 g maple syrup
- 2 eggs
- 150 g plain quark one small Wünder creamery quark cup
- 125 g apple sauce
- 1 tsp vanilla extract
Quark Filling
- 150 g plain quark one small Wünder creamery quark cup
- 1/2 tsp vanilla extract
- 2 Tbsp sugar
- 1 1/2 tsp whole wheat flour
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
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.
