Currywurst Museum Muffins

March 28, 2012

Food, Germany

Last October, on Hallowe’en to be exact, I baked some curry muffins to go along with the pumpkin soup made from the remnants of carving out a pumpkin lantern in the spitting image of Berlin’s Currywurst Museum mascot @Qwoo. I wasn’t going to post the recipe at the time, as the blog was in danger of turning in to a food blog, then forgot to revisit it at a later date. But yesterday the Currywurst Museum celebrated 1000 days on Twitter, so in honour of that I thought it was time to dig up the muffins recipe.

Ingredients (makes about 12 muffins)

  • 250g (gluten free) flour
  • 1 heaped tablespoon baking powder
  • generous pinch of salt
  • 2 teaspoons curry powder
  • 100g grated cheese
  • 4 tablespoons olive oil
  • 150ml milk
  • 150ml plain yoghurt
  • 2 eggs
The special ingredient here were the sachets of curry powder blend from the Currywurst Museum. We’d been given some at an event in early October, at the museum sponsored day at the races to be exact, and I’d been wondering ever since how best to use them.


  • Mix all the wet ingredients together.
  • Mix all the dry ingredients plus the cheese together.
  • Fold the wet ingredients in to the dry ingredients. A few lumps are ok.
  • Line a muffin tray with paper muffins cases and divide the mixture.
  • Bake in the oven at 180°C for 15-20 minutes.

These muffins are best enjoyed freshly baked as they don’t keep well. As well as being excellent paired with pumpkin soup, they also taste particularly good with some Berliner currywurst ;-)

You’re only really meant to eat food bought on site at the museum bistro, but since I can’t eat the rolls that are served alongside the currywurst, I was allowed to eat one of my gluten free muffins :-)

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