Peach and quark muffins with crumbles

Ingredients for 1 servings:

• 30 g butter
• 250 g flour
• 125 g sugar
• 50 g almond flakes
• 300 g peach(s) from the can
• 10 g baking powder
• 10 g baking soda
• 1 packet of vanilla sugar
• 1 pinch of salt
• 60 ml sunflower oil
• 250 g quark
• 2 eggs
• some lemon zest

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

juicy and crispy

Melt the butter. Now combine 50g of flour, 25g of sugar, and the almonds, and knead into the melted butter to form crumbles. Chill for 30 minutes. Drain the peaches and cut into small cubes. Preheat the oven to 180°C (fan oven). Mix the remaining flour, baking powder, and baking soda. Whisk together the remaining sugar, vanilla sugar, salt, oil, quark, and grated lemon zest, then beat in the eggs. Stir in the flour mixture and peaches. Line the cups of a muffin tin with paper baking cups or use silicone baking cups. Divide the batter between the cups, not filling them completely so there’s still room for the crumbles. Sprinkle the crumbles on top. Bake in the hot oven for about 15-20 minutes. Don’t forget to do the skewer test. Let the muffins cool, remove them from the cups, and let them cool. Dust with powdered sugar if desired. I got 23 pieces.