Jam and Quark Muffins

The liners hold their shape better when placed in a muffin tin.

Sifting the flour briefly will make the muffins especially light and airy.

Stir the jam until smooth first so it distributes more evenly in the batter.

Don't overmix, otherwise the muffins will become chewy rather than fluffy.

Using an ice cream scoop or two spoons makes filling them neat and even.

Don't press the filling to the edges to prevent it from leaking out while baking.

Only fill the cups about two thirds full so the muffins can rise nicely.

Towards the end, check with a wooden skewer: it should come out without wet batter.

Cooling on a rack ensures even cooling and prevents the bottoms from getting soggy.

Powdered sugar, an extra dollop of jam or a yogurt–quark cream work particularly well.