Pudding muffins with 450 g quark, the best ever!

### **Instructions:**

#### 1. **Prepare the Pudding:**
Start by preparing the pudding filling. In a saucepan, combine the pudding mix with the 2 cups of milk (check the instructions on the pudding package for exact proportions). Stir constantly over medium heat until the pudding thickens and starts to bubble. Once it’s thickened, remove from heat and set aside to cool completely. You can also refrigerate it to speed up the cooling process.

#### 2. **Mix the Wet Ingredients:**
In a large bowl, beat together the 450g quark, eggs, sugar, oil, and vanilla extract. Mix until the ingredients are well combined and the mixture is smooth. Quark adds a wonderful creaminess to the batter, making it rich and velvety.

#### 3. **Add the Dry Ingredients:**
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix, as this can result in dense muffins. The batter should be thick and slightly lumpy.

#### 4. **Fill the Muffin Tin:**
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with butter or oil. Spoon the muffin batter into each muffin cup, filling them about 2/3 full.

#### 5. **Add the Pudding Filling:**
Once the muffin cups are filled with batter, use a spoon to add a dollop of the cooled pudding on top of each muffin. The pudding will settle into the middle of the muffin while baking, creating a soft, creamy center that contrasts beautifully with the muffin’s fluffy exterior.

#### 6. **Bake the Muffins:**
Bake the muffins in the preheated oven for 20-25 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean (except for the pudding). The tops should bounce back when gently pressed.

#### 7. **Cool and Serve:**
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. If desired, dust the muffins with a little powdered sugar for an extra touch of sweetness.

Serve these warm for the best experience, but they’re also delicious at room temperature. You can even top them with fresh fruit or a dollop of whipped cream if you’re looking to make them extra indulgent.

### **Why Quark Makes These Muffins Special:**

Quark is a type of fresh cheese with a mild, slightly tangy flavor and creamy texture. It’s similar to ricotta or cream cheese but is lower in fat and higher in protein, making it a great addition to baked goods. In these pudding muffins, quark works its magic by keeping the muffins soft, moist, and airy, while also providing a subtle richness without being too heavy. The addition of quark also means these muffins are a little more filling, making them a great option for breakfast or a midday snack.

### **Tips for Perfect Pudding Muffins:**

– **Don’t Overmix the Batter**: Like with any muffin recipe, you want to mix the wet and dry ingredients until just combined. Overmixing can result in dense muffins, so be gentle when stirring.

– **Use Room Temperature Ingredients**: If you have time, let your eggs, quark, and milk come to room temperature before mixing them. This helps them combine more easily and prevents the batter from becoming lumpy.

– **Customize the Pudding Flavor**: While vanilla pudding is classic, you can experiment with different flavors to change up the taste of your muffins. Chocolate pudding, butterscotch, or even strawberry pudding would all pair wonderfully with the quark base.

– **Make Ahead**: These muffins store well in an airtight container at room temperature for 2-3 days, and they can also be frozen for up to a month. To reheat, simply warm them in the microwave for 10-15 seconds.

– **Top with Fresh Fruit**: If you want to add a bit of freshness, top your muffins with some fresh fruit. Berries, sliced bananas, or even a dollop of whipped cream can complement the rich, creamy texture of the muffins and give them a festive touch.

### **Variations to Try:**

– **Fruit-Filled Muffins**: Add fresh or dried fruit to the muffin batter, such as blueberries, raspberries, or chopped apples. The fruit pairs beautifully with the pudding filling and adds a bit of tartness to balance out the sweetness.

– **Chocolate Lovers**: For a more decadent twist, mix in chocolate chips or chunks into the muffin batter. You can even add cocoa powder to the batter for a chocolatey base, then top with chocolate pudding for a double dose of chocolate!

– **Nutty Muffins**: Add a handful of chopped nuts like walnuts, almonds, or hazelnuts to the muffin batter for a satisfying crunch that contrasts with the soft, creamy filling.

### **Final Thoughts:**

These **Pudding Muffins with 450g Quark** are truly the best of both worlds—rich, creamy, and satisfying with a perfectly balanced sweetness. Thanks to the quark, they’re delightfully moist, while the pudding center adds an indulgent touch that makes each bite feel like a mini dessert. Whether you’re treating yourself or sharing with loved ones, these muffins will quickly become a family favorite.

So, what are you waiting for? Gather your ingredients, whip up a batch of these irresistible pudding muffins, and enjoy the soft, creamy, and delicious results. Trust me, you won’t be disappointed!