mohn marzipan muffins mit quinoa

Marzipan Poppy Seed Muffins with Quinoa – German Recipe

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Moist and fluffy homemade German poppy seed marzipan muffins filled with marzipan – quick and easy to make and can be frozen too. The quinoa makes the marzipan muffins extra juicy. Jump to Recipe 

poppy seed marzipan muffins with quinoa topped with yogurt

This morning we’re having a batch of German poppy seed marzipan muffins with quinoa. These are wonderfully almond-scented, super-duper moist and fluffy but have a heartier texture than your regular poppy seed muffins thanks to the added quinoa. 

marzipan muffins batter with poppy seeds being mixed

Quinoa makes these marzipan muffins extra hearty! The perfect breakfast muffin for the cozy season.

If you don’t like quinoa, you can just skip but trust me, the quinoa makes these marzipan muffins better. One tip for quinoa in baking recipes and generally. When cooking, try using a bit less water! I generally disagree with the basic cooking instructions given on quinoa packages, as they call for too much water, and might explain why you don’t like quinoa.

However, I feel for all quinoa skeptics, muffins are definitely the best approach to this ancient grain.

It took me a few tries to really nail this recipe down. It is a German muffin recipe that I have made a billion times. Marzipan and Poppy Seeds is a classic German flavor combination. Have you tried my poppy seed marzipan sandwich cookies? You gots to!  In Germany, I would use a marzipan flavored yogurt in the batter but you can use any yogurt that you want. Add a couple of drops of almond essence if you’re a fan! 

The marzipan is simply rolled into small balls and added to the muffin batter. I use my homemade marzipan but storebought works just fine. (Learn how to make marzipan at home)

On to the next important ingredient! Poppy Seeds! 

side view of marzipan muffins with poppy seeds and quinoa

Are Poppy Seeds good for you? 

Yes, they are a rich source of thiamin, folate, calcium, iron, magnesium, manganese, phosphorus and zinc. Poppy seeds are known to relieve exhaustion, decrease anxiety, and aid a good night’s sleep. We can all use that during the holiday season! You can buy whole poppy seeds and grind them up in your food processor or spice mill. Ground, they add way more moisture to baked goods than left whole. German Baker secret! 

How to store these marzipan muffins? 

Store them in an airtight container at room temperature. These muffins are also very easy to freeze.

Simply place in the oven or microwave briefly to defrost.

Tips:

  • I make these poppy seed marzipan muffins with leftover quinoa but you can use freshly cooked quinoa. Cook quinoa in a large pot of boiling salted water, stirring occasionally. Cook until just tender, 10 minutes. Drain well and return to pot. Cover with a clean kitchen towel put the lid on, and let steam for 10 minutes. Pour off any condensed water, then let cool. 
  • For the filling, I use my easy homemade marzipan. 
  • Feel free to skip the marzipan filling if you do not have any marzipan at home. The poppy seed quinoa muffins will still be delicious! 
  • The poppy seed muffins taste amazing as they are, but you could add some orange zest if you want. 

Did you make and love this poppy seed marzipan muffins recipe with quinoa? Give it your review below! And make sure to share your creations by tagging me on Instagram!

mohn marzipan muffins mit quinoa
5 from 1 vote
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Poppy Seed Marzipan Muffins with Quinoa

Moist and fluffy homemade German poppy seed marzipan muffins filled with marzipan - quick and easy to make. The quinoa makes the marzipan muffins extra moist! Make them this holiday season! A traditional German baking recipe you will love! 

Course Breakfast, brunch
Cuisine German
Keyword marzipan muffins, muffins with marzipan, poppy seed muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 230 kcal

Ingredients

  • 260 g flour⁠ 1 heaping cup - 1 cup +3 tbsp
  • 2 ½ tsp baking powder⁠
  • ½ teaspoon baking soda
  • 1 egg
  • 80 g sugar⁠ 1/3 cups
  • 80 ml oil⁠ neutral tasting - 1/3 cup
  • 260 g yogurt 1 cup - vanilla flavor - if plain add some almond essence - 2-3 drops
  • 150 g poppy seeds coarsley ground - 1 cup
  • 100 g quinoa 1/2 cup heaping - cooked and cooled - can be day old
  • 100 g marzipan 12 small balls - optional - homemade or storebough - see notes
  • 1 pinch salt
  • paper cases⁠

Instructions

  1. Preheat the oven to 160 C. Line the muffin tin with paper cups. If there is no muffin tin, always put 2 paper cases inside each other and place on a baking sheet

  2. Shape the marzipan mixture into 12 balls of the same size and dust with a bit of flour.

  3. Mix the dry ingredients flour, baking powder, and baking soda with a spoon. Mix the moist ingredients with the egg, sugar, oil, yogurt, poppy seeds, quinoa, and a pinch of salt with a hand mixer.

  4. Briefly stir the dry ingredients into the wet ingredients with a fork or on low speed using a hand mixer. Large pieces of flour can remain, and it should not be stirred for too long, and under no circumstances should a high speed mixer be used, otherwise the mass will become rock-hard when baking. 

    I actually really recommend mixing by hand.

  5. Pour half of the batter into the molds, press a marzipan ball on top, and pour the rest of the batter over it. Bake for 20-25 minutes

Recipe Notes

 

  • I make these poppy seed marzipan muffins with leftover quinoa but you can use freshly cooked quinoa. Cook quinoa in a large pot of boiling salted water, stirring occasionally. Cook until just tender, 10 minutes. Drain well and return to pot. Cover with a clean kitchen towel put the lid on, and let steam for 10 minutes. Pour off any condensed water, then let cool. 
  • For the filling, I use my easy homemade marzipan. 
  • Feel free to skip the marzipan filling if you do not have any marzipan at home. The poppy seed quinoa muffins will still be delicious! 
  • The poppy seed muffins taste amazing as they are, but you could add some orange zest if you want. 

For More German Baking Recipes with Poppy Seeds: 

 

One Comment

  1. 5 stars
    Das sieht so lecker aus!

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