Vanilla Quark Cheesecake Muffins with Crumb Topping
Ingredients
Dough
- 200 g all-purpose flour (Type 405)
- 50 g cornstarch
- 1 tsp baking powder
- 125 g butter
- 120 g sugar
- 1 packet vanilla sugar
- 1 large egg
- Butter for greasing the pan
- Flour for dusting
Quark mixture
- 100 g soft butter
- 80 g sugar
- 1 large egg
- 1 large egg yolk
- 250 g low-fat quark
- 1/2 packet vanilla pudding powder
Preparation
Preheat oven to 170°C (340°F) conventional or 150°C (300°F) fan-forced
Combine flour, cornstarch, baking powder, butter, sugar, and vanilla sugar in a bowl until crumbly
Mix in the egg until just combined
Reserve one third of the mixture for the streusel topping
Knead the remaining dough until it forms a smooth ball, then wrap in plastic wrap
Chill the streusel and the dough for 20 minutes
Grease a 12-cup muffin tin
Roll the chilled dough on a floured surface to 4 mm thickness
Cut out 12 circles (5 cm in diameter) and place one in each muffin cup
Beat soft butter and sugar until creamy
Add the egg and egg yolk, and mix until smooth
Stir in the quark and vanilla pudding powder until well combined
Fill each muffin cup two-thirds full with the quark mixture
Bake for 10 minutes
Sprinkle the streusel topping over the muffins
Bake for an additional 15 minutes
Let cool in the pan for 1 hour
Remove from the muffin tin
Tips
Store refrigerated for up to 2 days
