Protein muffins with creamy quark
Instructions
Preheat your oven for the perfect rise
Preheating your oven thoroughly ensures the muffins start baking at a stable temperature, allowing the baking powder to activate immediately for a light and fluffy texture. Preheating also helps form a beautiful golden crust on the outside while keeping the interior soft and moist.
Get the batter consistency just right
The right batter consistency is essential for fluffy, tender muffins. It should be thick but smooth, with a texture that’s easy to scoop and spoon into the muffin tin. Ideally, it should drop from a spoon in thick, soft dollops rather than pouring or clumping. If your batter is too thick and looks dry, fold in a small splash of water until it loosens slightly. Taking the time to get this balance right will give you muffins that rise beautifully, with a moist, airy texture.
Mix gently for an extra light crumb
Overmixing the batter can cause the gluten in the flour to develop too much, resulting in a tougher, denser texture. Instead, use a light hand, folding the ingredients together until they’re just combined. A few small lumps in the batter are fine – these will smooth out as the muffins bake. Mixing gently also traps more air in the batter, helping the muffins rise better and giving you that soft, tender crumb. This simple technique can make all the difference in achieving a light, fluffy texture!
Questions about protein muffins
Ready for a baking adventure that's both tasty and rewarding? Our recipe promises to satisfy your cravings and add a protein-infused boost to your day. Let's tackle some common questions to help you bake to perfection every time.
Look for a golden-brown top and slightly firm edges, a good sign that your muffins are ready to come out of the oven. A reliable test is to insert a toothpick or skewer into the centre – if it comes out clean or with just a few crumbs, they’re ready. The muffins should also spring back slightly when you gently press the top with your finger. Avoid overbaking, as this can make them dry; they should feel light and moist to the touch.
Yes, you can easily turn your protein muffins into a loaf. Start by pouring the batter into a lined loaf pan. Keep in mind that it will take longer to bake than muffins due to its larger size, so make sure to stay attentive and test for readiness around the 40–45-minute mark. Let it rest after baking before slicing.
To maintain freshness and texture, store them correctly once they’ve cooled. Use an airtight container to protect and keep them soft. They'll stay fresh at room temperature for up to three days. If you need them to last longer, refrigerate for up to five days. For even longer storage, freeze your muffins for up to three months. Wrap them well or use a freezer-safe container to avoid freezer burn. When you're ready to enjoy one, let it reach room temperature or microwave it briefly for a quick, tasty snack.
Nutritional values
Nutritional value, per
1505 Kcal
| Fibre | 25.7 gram fibers |
| Protein | 88.4 |
| Carbohydrates | 178.9 |
| Fat | 47.4 gram |
Ingredients
|
Oatmeal
|
105 g |
|---|---|
|
Spelt flour, sifted
|
145 g |
|
Pumpkin seeds
|
50 g |
|
Baking powder
|
2 tsp |
|
Salt
|
1 tsp |
|
Quark
|
250 g |
|
Butter & rapeseed oil
|
50 ml |
|
Milk
|
100 ml |
|
Eggs
|
2 |
Other recipes
Can I freeze the batter?
Definitely! Freezing the batter is a great way to ensure you have freshly baked muffins ready for busy mornings or whenever you’re craving a warm, homemade treat. Freezing muffin batter inside the muffin tin, using paper liners, can make it easier. When you want to bake, simply take them out of the freezer, remove the paper liner, place them back into the tin, and bake.
Remember to add a few more minutes of baking time if the batter is taken directly out of the freezer.
Prevent your protein muffins from sticking to the tin
Silicone or parchment liners will help to ensure your muffins come out of the pan easily. These materials prevent them from sticking, unlike paper liners that can cause you to lose parts of your muffin when peeling them away. Silicone and parchment liners also help them keep their shape and look great for serving. This simple switch in your baking process significantly improves both quality and presentation.
Best way to reheat leftovers
For a warm, fresh-tasting protein muffin, use the microwave. If stored at room temperature or in the fridge, reheat them on a microwave-safe plate for 10-15 seconds. If you've frozen your muffins, first thaw them in the refrigerator. Then microwave for 20-30 seconds to warm them through.
How to get perfectly golden protein muffins
Bakers aiming for a golden-brown crust need to focus on details. Start by heating your oven to the right temperature for a stable heat that ensures the muffins are cooked evenly. Place your muffin tin in the centre rack for the best heat circulation and even baking. Keep a close eye as they bake, especially in the last few minutes. Since oven temperatures can differ, stay alert to adjust the baking time if needed.
Serving suggestions for every occasion
For a beautiful presentation, arrange these protein muffins in a woven basket lined with a colourful linen cloth for a warm, rustic look. Alternatively, place them on a wooden board or, for a more elegant display, stack the muffins on a tiered cake stand, adding height and visual appeal to the breakfast table.
Create a spread by adding other protein-rich bakes to the presentation. The hearty, chewy texture of high protein bagels pairs especially well with the softness of these muffins, while protein blueberry muffins will add a fruity, naturally sweet contrast. When enjoyed with other dishes, keep in mind that it may change the nutritional values of this recipe, including its protein content.