Chocolate Quark Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Beat the quark with 2 tbsp sugar and the vanilla sugar until creamy and set aside.

In a bowl, mix the flour, baking powder, baking soda and cocoa powder well.

In a second bowl, beat the egg, sugar, buttermilk and oil until frothy.

Fold the flour–cocoa mixture into the wet ingredients briefly, stirring only until no dry flour remains.

Fill half of the batter into the cases, place 1 tsp of the quark filling in the center of each and cover with the remaining batter.

Bake the muffins for 20–25 minutes.

Let the muffins rest for 5 minutes, then remove them from the cases and cool on a wire rack.

Decorate as desired and serve.