Mató cupcakes with jam and crumble

You will regret making these mató cupcakes, because you will want to make them over and over again! I must warn you that these magdalenas de mató (or, failing that, cottage cheese) stuffed with jam and covered in almond flour crumble are some of the tastiest I've ever made -I think I've found ten with my recipe!

In the dough, the mató brings softness and sweetness. I have chosen a fairly fatty and unctuous mató (in case of using a drier mató, I would increase the amount of butter).

We then fill them with jam. I have used one of forest fruits, to give it a touch of intensity, although other sweeter jams, such as strawberry jam, could also go down wonderfully.

Finally, we crown the muffins with a crumble of almond flour and brown sugar, which you can give if you want a touch of cinnamon, it suits it well.

I hope you like the combination, and that it is also a winning combination at home. If you prefer to make them without the crumble, do them without it... But if you make muffins at home, I encourage you to make them because they look great!

Le Creuset muffin pan and Emile Henry ceramic plates

Ingredients

For the mass of the magdalenas de mató or cottage cheese:

• 250 g of mató (failing that, use the same amount of cottage cheese)
• 3 eggs L at room temperature
• 50 g softened butter
• 120g of sugar
• Zest of 1 lemon
• 1 tbsp vanilla extract desserts
• 25 gr mild olive oil
• 230 g pastry flour
• 7 gr chemical yeast

• Forest fruit, raspberry or strawberry jam, for the filling

For the crumble:

• 75 g wheat flour
• 50 g almond flour
• 40 g pomade butter
• 50g brown sugar
• 1 cc of cinnamon (optional)

Preparation of the mató madeleines

1. Beat the eggs until they start to foam, and add the sugar. We beat until we have a frothy mixture. To do this, use a wire whisk or the KitchenAid with the high speed balloon attachment.
2. In another bowl, mix the mató or cottage cheese with the butter with the help of a spatula (or with the spatula accessory if you do it in the KitchenAid).
3. Add the lemon zest, the vanilla extract and the oil in thread. Continue mixing with the help of a spatula or with the spatula accessory.
4. Pour the mixture of eggs and sugar into this mixture of mató and butter and mix with enveloping movements.
5. Add the flour and yeast, sifted. Mix until you have a homogeneous and integrated mixture, no more than necessary to ensure a fluffy mixture.
6. Prepare the Le Creuset muffin pan : you can either brush the cavities of the pan with butter or arrange cupcake cases in each cavity.
7. Pour the mixture into the molds, filling up to 3/4 of their height.
8. We will now add the jam: with a coffee spoon, slightly separate the dough in the center of each cavity, as if you wanted to make a hole. Scoop up some jam with the same spoon and pour it inside. Do the same with all the cupcakes.

Luigi Bormioli Airtight Flour and Seafood Jar and Laura Ashley Tea Towel

Preparation of the crumble and baking:

1. Preheat the oven to 200ºC.
2. While it is heating up, we prepare the crumble: in a bowl, mix all the ingredients and mix with the ball point whisk, it is ideal for this. You have to get rather loose or gritty lumps. Spoon a generous amount of the crumble on top of each cupcake.
3. Put the muffins in the oven, at the bottom. Leave about 20 minutes, until they are observed done, toasted. Remove from the oven and let cool on a cooling rack.

WMF ball point whisk and Le Creuset non-stick pan

Enjoy them, a lot!