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Fluffy quark muffins combine the lightness of quark with a delicate citrus note to create a cloud-like pastry. The perfect balance between fruity aroma and subtle sweetness makes them the ideal companion for any coffee table.
In my kitchen, these muffins are especially popular when I want to quickly conjure up something sweet. The combination of few ingredients results in a surprisingly aromatic pastry.
Carefully Selected Ingredients
- Low-fat quark: Provides moisture without heaviness
- Lemon zest: Gives a fresh aromatic note
- Butter: Melted for tender texture
- Eggs: For airiness and binding
- Flour Type 550: Finer than all-purpose flour
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Detailed Preparation
- Preparation:
- Preheat oven in good time. Distribute muffin cups evenly. Gently melt butter. Prepare ingredients.
- Dough Preparation:
- Beat egg-sugar mixture until creamy. Carefully sift flour. Gently fold in quark. Carefully incorporate butter.
- Distribution:
- Measure equal portions. Fill cups two-thirds full. Smooth surface. Bake immediately.
- Baking Process:
- Use middle rack. Perform doneness test. Cool completely. Dust decoratively.
In my family, these muffins are especially popular for Sunday breakfast. The delicate citrus note makes them a fresh start to the day.
Perfect Variations
- Refine the muffins with different citrus notes
- Orange zest gives a sweeter note
- Fresh berries in the dough create fruity surprises
- A layer of streusel before baking makes them crispier
- For chocolate lovers, chocolate chips in the dough are suitable
Creative Decorations
- Decorate the muffins with a light lemon glaze
- Candied lemon peels provide additional flavor
- Fresh berries as topping make them eye-catching
- A dollop of homemade jam can be pressed into the still-warm muffins
Optimal Storage
- The muffins stay fresh in an airtight container for up to three days
- In the refrigerator, the shelf life extends to five days
- Warm briefly before serving for optimal flavor
- Freezing is possible for up to one month
Practical Tips
- Don't stir the dough too long to preserve airiness
- Only fill the cups two-thirds full so the muffins rise evenly
- For extra moistness, add a tablespoon of yogurt
- Pay close attention to the baking time
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Serving Suggestions
- Serve the muffins with fresh fruits and whipped cream as dessert
- For an elegant breakfast, they pair with fruit quark and honey
- As an afternoon snack, they're perfect with a glass of milk or a cup of tea
After many years of experience with various muffin recipes, this version has proven to be the perfect balance between simplicity and flavor. The combination of moist quark and fresh lemon zest makes these muffins a timeless classic. I find it particularly fascinating how these simple ingredients yield such an aromatic and fluffy pastry.
Frequently Asked Questions
- → Can I use full-fat quark?
- Yes, but the muffins will be somewhat heavier. Low-fat quark provides a particularly airy texture.
- → How long do the muffins keep?
- In an airtight container for 2-3 days at room temperature. For longer shelf life, store in the refrigerator.
- → Can I use other flavors?
- Yes, instead of lemon zest, orange zest or a teaspoon of vanilla extract also works well.
- → Why are the eggs beaten for so long?
- The long beating leads to more air pockets, which makes the muffins particularly light.
- → Can I replace baking powder with baking soda?
- No, baking powder is best suited for this recipe. Baking soda would require a different pH value.