Irish Coffee Muffin

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

For the filling, stir together quark, 1–2 tsp Irish whiskey, powdered sugar and instant coffee powder into a smooth cream.

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

In a second bowl, whisk the egg, buttermilk, sugar, oil, 2 tbsp Irish whiskey and 125 ml strong coffee until frothy.

Fold the flour mixture briefly into the wet ingredients until just combined into a batter.

Spoon 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 in the pan for 5 minutes.

Remove the muffins from the cases and let them cool completely on a wire rack.

For the glaze, mix the remaining coffee with powdered sugar until smooth.

Spread the coffee glaze over the cooled muffins and let it set briefly.