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mohn marzipan muffins mit quinoa

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.