Low Carb Muffins, Super Creamy

Every low-carb fan's dream: These creamy quark muffins combine healthy with delicious snacking. Without flour and with natural sweetness, they impress with their moist consistency and pleasantly fresh citrus flavor.

When I baked these muffins for the first time, I was surprised at how creamy they can be without flour and butter. The fresh citrus note makes them a perfect companion for morning coffee or as an energy boost in the afternoon.

Main Ingredients

• Low-fat quark: Forms the protein-rich base of the muffins and provides the creamy texture while maintaining a low fat content
• Vanilla pudding powder: Gives the muffins structure and binds the mixture without flour, while providing a fine vanilla flavor
• Birch sugar (xylitol): A natural alternative to refined sugar with fewer calories and a lower glycemic index
• Lemon: Gives the muffins a refreshing note and enhances the creamy flavor with its slight acidity

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Detailed Preparation

Prepare Oven:

Preheat the oven to 175 degrees Celsius (347°F) fan. This allows the muffins to reach an optimal baking temperature from the start and rise evenly. Grease a 12-cup muffin tin with a little butter or coconut oil, or line with paper or silicone cups. Silicone cups have the advantage that the muffins are easier to remove.

Mix Batter:

Place the low-fat quark in a large mixing bowl. It should be at room temperature so it's easier to work with. Add the milk, also preferably not too cold. Stir in the eggs one at a time until a smooth mixture forms. Thoroughly wash and dry the organic lemon. Using a fine grater, grate the zest, using only the yellow part as the white can taste bitter. Cut the lemon in half and squeeze the juice from one half. Add the lemon zest and juice to the quark mixture. Add the vanilla pudding powder and birch sugar. Using a whisk or a hand mixer on low speed, mix everything into a smooth batter. The batter will be relatively liquid, which is normal and ensures later creaminess.

Bake Muffins:

Divide the finished batter evenly into the prepared muffin cups. Only fill the cups to about ¾ as the batter will rise during baking. Bake the muffins in the preheated oven on the middle rack for about 30 minutes. Baking time may vary depending on the oven. The muffins are done when they are lightly golden brown and spring back when lightly pressed. A stick inserted into the center should come out slightly moist but not with liquid batter.

Let Cool:

Remove the finished muffins from the oven and let cool in the pan for about 10 minutes. This firms them up and makes them easier to remove from the pan. Then carefully remove from the cups and let cool completely on a wire rack. The muffins will shrink slightly as they cool, which is normal for this type of baked good.

I've found that these muffins are particularly well received when I serve them with fresh berries. The combination of the creamy texture and fruity freshness is simply unbeatable. They are also a great alternative to conventional, sugar-rich muffins for children.

Healthy Pleasure

These low-carb muffins are much more than just a low-calorie substitute for conventional baked goods. The high protein content from the low-fat quark makes them a satisfying meal that keeps blood sugar levels stable. Unlike normal muffins, which often cause an energy boost followed by a performance drop, these provide a constant energy supply. They are therefore particularly suitable for people who need or want to watch their carbohydrate intake, whether for health reasons or as part of a conscious diet.

Serving Possibilities

These creamy muffins can be served in versatile ways:

• As a quick breakfast with some fresh fruit
• As a snack in between at the office or after exercise
• As a light dessert with a dollop of natural yogurt
• As a companion to a cup of unsweetened tea in the afternoon

Creative Variations

With small adjustments, you can modify the basic recipe in versatile ways:

• For a fruity version, fold a handful of fresh or frozen berries into the batter
• For chocolate lovers, add 2 tablespoons of cocoa and some stevia
• For an autumnal note, incorporate 1 teaspoon of cinnamon and some grated apple
• For additional texture, mix in chopped nuts or almonds

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Storage Tips

The finished muffins keep in the refrigerator for about 3-4 days. It's best to store them in an airtight container so they don't dry out or absorb odors from the refrigerator. They can also be frozen and will keep for up to 3 months. To thaw, simply place in the refrigerator overnight or let thaw at room temperature for about 1-2 hours.

After many experiments with this recipe, I can say that the balance between creaminess and firmness is the key to success. The muffins should be firm enough to hold in your hand, but still nicely creamy inside. The lemon zest really makes a difference in flavor and should not be omitted. These low-carb muffins are proof that healthy eating and enjoyment can go hand in hand!

Frequently Asked Questions

→ Can I use a different sweetener instead of birch sugar?

Yes, you can replace birch sugar with erythritol, stevia or another low carb sweetener. You should adjust the amount depending on the sweetening power. With stevia, for example, you need significantly less.

→ Why do my muffins collapse after baking?

Low carb muffins without flour often collapse a bit after baking because they lack the stability of gluten. Let them cool completely in the oven before opening the door, that can help.

→ Can I make flavor variations?

Absolutely! You can replace lemon with orange zest, add cocoa powder for chocolate muffins, or fold in berries. When adding cocoa powder, be sure to use a bit more liquid.

→ Are the muffins really low carb?

Yes, with only 5g of carbohydrates per muffin, they are significantly lower in carbohydrates than conventional muffins, which can contain about 30-40g of carbohydrates. The high protein content also makes them more filling.

→ How long do the muffins keep?

Due to the high quark content, you should store the muffins in the refrigerator, where they will keep for about 3-4 days. You can also freeze them and thaw as needed.

→ Do I have to use silicone cups?

Silicone cups are ideal because the muffins release easily. Alternatively, you can use paper cups that you lightly brush with oil beforehand, or a well-greased muffin tin.