For the marzipan poppy seed muffins, preheat the oven to 180 °C (convection oven 160 °C). Mix the eggs with the curd, soy yogurt, sugar, vanilla sugar and the melted butter.
Add Cointreau and grated lemon zest. Mix in the crushed marzipan.
Mix the flour with the baking powder and poppy seeds, then stir briskly into the mixture. Pour the batter into the muffin tin.
Bake the marzipan poppy seed muffins in the oven (center) for 20-25 minutes.
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