Mató muffins with jam and crumble

You will regret making these mató muffins, Because you'll want to make them over and over! I must warn you that these mató muffins (or ricotta as an alternative) filled with jam and topped with an almond flour crumble are some of the tastiest I've made — I think I've found my perfect recipe!

In the batter, the mató adds softness and sweetness. I chose a fairly fatty, creamy mató (if using a drier mató, I would increase the amount of butter).

We then fill them with jam. I used a mixed berry jam to give an intense touch, although sweeter jams like strawberry would also work wonderfully.

Finally, we crown the muffins with an almond flour and brown sugar crumble, to which you can add a touch of cinnamon if you like; it pairs well.

I hope you like the combination, and that it's a winning combination at your home too. If you prefer to make them without the crumble, do so... But if your household loves muffins I encourage you to make them because they turn out fantastic!

Le Creuset muffin tin and Emile Henry ceramic plates

Ingredients

For the mató or ricotta muffins batter:

• 250 g mató (alternatively, use the same amount of ricotta)
• 3 large eggs at room temperature
• 50 g softened butter
• 120 g sugar
• Zest of 1 lemon
• 1 dessert spoon of vanilla extract
• 25 gr mild olive oil
• 230 g cake flour
• 7 gr baking powder

• Mixed berry, raspberry, or strawberry jam for the filling

For the crumble:

• 75 g wheat flour
• 50 g almond flour
• 40 g softened butter
• 50 g brown sugar
• 1 tsp cinnamon (optional)

Preparation of the mató muffins

1. Beat the eggs until they start to foam, then add the sugar. Beat until you have a frothy mixture. For this, use a whisk or the KitchenAid with the whisk attachment at high speed.
2. In another bowl, mix the mató or ricotta with the butter using a spatula (or the paddle attachment if using the KitchenAid).
3. Add the lemon zest, vanilla extract and the oil in a thin stream. Continue mixing with a spatula or the paddle attachment.
4. Pour the egg and sugar mixture into the mató and butter mixture and fold together with gentle, enveloping motions.
5. Add the sifted flour and baking powder. Mix until you have a homogeneous, integrated batter — not more than necessary to ensure a fluffy result.
6. Prepare the Le Creuset muffin tin: you can brush the cavities with butter or place muffin liners in each cavity.
7. Pour the batter into the molds, filling up to 3/4 of their height.
8. Now we add the jam: using a demitasse spoon, slightly separate the batter in the center of each cavity as if making a hole. Take a bit of jam with the same spoon and pour it inside. Do the same with all the muffins.

Luigi Bormioli airtight jar for flour and preserves and Laura Ashley kitchen towel

Preparing the crumble and baking:

1. Preheat the oven to 200 ºC.
2. While it heats, prepare the crumble: in a bowl, mix all the ingredients and combine with the balloon whisk; it's ideal for this. You should get rather loose or sandy clumps. Apply a generous amount of the crumble on top of each muffin.
3. Place the muffins in the lower part of the oven. Leave for about 20 minutes, until they appear done and golden. Remove from the oven and cool on a wire rack.

WMF balloon whisk and Le Creuset nonstick tin

Enjoy them, a lot!