Topfen Muffins

6 December 2018

Being back in Germany with all the invitations for coffee, which come usually with a deliciously sugary cake, my sugar free and low carb diet makes me be the awkward one. As I love cakes and being social, I had the urge to bake a cake without sugar and flour. It needed a while and turned out to be Topfen Muffins!


1 kg Berchtesgadener Land Topfen (quark, soft cheese from soured milk)

125 g butter

4 eggs

1 cup of rum raisins

juice of 1 lemon

1 vanilla bean

2 tsp backing powder

8 tbsp grounded almonds


Boskoop apples from Dad’s tree or the farmers market, cinnamon and a mixed nuts (my favorite Alnatura)

Preheat the oven to 180 degrees celsius.

Separate the yolk from the egg white. Stir the egg yolk until creamy, put in the butter (I personally preheat the butter that it is liquid). Put in raisins, lemon juice, the inside of the vanilla bean, baking powder, grounded almonds. Wait until everything is well mixed and add the 1 kg of Topfen to it. Beat egg white with a dash of salt until stiff, and carefully fold it in the batter.

Put muffin cups into the muffin tray and fill up with batter. I prefer using silicon cups as it is environmental friendly. Top up the muffins with apple slices, chopped nuts and a bit of cinnamon. Now give the muffin tray in the preheated oven for about 40min.

You can enjoy our muffins and heaps of other sugar and flour free desserts on our retreats, without the hassle of baking on your own.



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