Apfel Quark Muffins Whole Wheat Apple Quark Muffins Recipe

I absolutely love this recipe because it brings together wholesome ingredients like whole wheat flour, oats, and fresh apple chunks to create a deliciously hearty muffin that’s perfect for any time of the day. Plus, the cozy cinnamon aroma and the option to add a crunchy brown sugar topping make these muffins irresistibly flavorful and satisfying!

Baked delights embody my passion and purpose. My Apfel Quark Muffins radiate nourishment.

They’re made with whole wheat flour and oats—with the creaminess of quark. Diced apple adds the kind of natural sweetness that you just can’t beat, and a hint—a mere whisper—of cinnamon makes them totally irresistible.

These muffins might just become your next go-to, healthy snacks.

Ingredients

Whole wheat flour: Contributes fiber and nutrients, making the muffin’s texture better.

Oats that are rolled: They offer fiber that makes you feel full and have a chewy texture.

Quark: High in protein, keeps muffins wet, and gives them a mild sourness.

Cinnamon: A natural spice that adds warmth and flavor complexity.

Apples: Sweetness and moisture; adds natural fruit fiber.

Eggs serve as a binding agent for the ingredients, and they contribute both richness and protein.

Brown sugar: Imparts a touch of caramel flavor when it sweetens.

Ingredient Quantities

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1 cup quark (or Greek yogurt as a substitute)
• 2 large eggs
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and diced
• 1/4 cup chopped nuts (optional)
• 2 tablespoons brown sugar for topping (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up, and prepare a muffin tin by either inserting paper liners or giving it a light coat of grease.

2. In a sizable mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, cinnamon, and sugar. Mix thoroughly.

3. In a separate bowl, blend the quark (or Greek yogurt), eggs, milk, vegetable oil, and vanilla extract into a smooth mixture.

4. Wet ingredients go into the dry ingredients. Stir very gently until just mixed. Do not overmix, or you will have very sad, dense muffins.

5. Incorporate the chopped apple and nuts (if you’re using them) until they are evenly spread throughout the batter.

6. Evenly divide the batter among the muffin cups that have been prepared, filling each about 3/4 full.

7. If you want to, you can sprinkle a little brown sugar on top of each muffin for added sweetness and crunch.

8. Preheat the oven. Set it to 350 degrees Fahrenheit. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Let the muffins cool in the pan for around 5 minutes before moving them to a wire rack, where they will finish cooling.

10. Savor the muffins fresh from the oven, or keep them in a container that will be airtight for up to three days.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Sizable mixing bowl
5. Separate mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk or mixing spoon
9. Rubber spatula
10. Knife (for chopping apple and nuts)
11. Cutting board
12. Spoon or spatula (for dividing batter)
13. Wire rack
14. Toothpick (for testing doneness)

FAQ

• Can I use only whole wheat flour instead of a mix with all-purpose flour?You can use only whole wheat flour, but the muffins may be denser. Mixing in all-purpose flour helps lighten the texture.
• What can I use instead of quark?Quark has a similar texture and tanginess to Greek yogurt, making it a poor substitute in this recipe.
• How do I store these muffins?An airtight container is the best way to keep muffins fresh at room temperature. Store them this way for up to 3 days. If you’d like your muffins to last longer, then refrigeration is an option. They won’t dry out as quickly in the fridge, and they should remain good for up to a week. If they start to dry out in the fridge, a few seconds in the microwave should make them nice and moist again.
• Can I make these muffins vegan?To prepare them in accordance with a vegan diet, utilize a yogurt derived from plants, employ flax eggs (1 flax egg = 1 tablespoon of flaxseed meal + 2.5 tablespoons of water) in place of conventional eggs, and use milk that is not derived from any animal.
• Is there an alternative to using vegetable oil?Vegetable oil can be replaced by melted coconut oil, olive oil, or for a lower-fat substitute, unsweetened applesauce.
• Can I add more spices to the recipe?Certainly! You’re welcome to add some extra cinnamon, nutmeg, or even ginger if you desire to up the ante of flavor.
• What nuts are best for this recipe?The flavors of apple and cinnamon are complemented well by walnuts or pecans, but you can use any nuts you like, or leave them out altogether.

Substitutions and Variations

1 cup whole wheat flour: Substitute with 1 cup spelt flour for a lighter texture.
1/2 cup of rolled oats: For a slightly different texture, use 1/2 cup of quick oats.
1/2 cup sugar: Substitute with 1/2 cup coconut sugar, which provides a more complex flavor profile.
1 cup quark: If you don’t have quark, use 1 cup Greek yogurt or crème fraîche in its place.
1/4 cup vegetable oil: Substitute 1/4 cup applesauce for a lower-fat option.

Pro Tips

1. Use Room Temperature Ingredients Ensure that the eggs, quark (or Greek yogurt), and milk are at room temperature before mixing. This helps in achieving a smoother batter and even baking.

2. Apple Preparation For a more pronounced apple flavor, consider sautéing the diced apple in a little butter and cinnamon before adding them to the batter. This will enhance their sweetness and add a caramelized note to the muffins.

3. Don’t Overmix When combining the wet and dry ingredients, stir just until combined. Overmixing can lead to dense muffins. A few streaks of flour left in the batter are perfectly fine.

4. Add Texture and Flavor Toast the nuts before adding them to the batter for an extra layer of flavor and a more pronounced crunch.

5. Enhance the Topping If using the brown sugar topping, try mixing it with a small amount of cinnamon or nutmeg before sprinkling it on top of the muffins. This will add a bit more depth to the sugary crust.