oat jam muffins.

Oatmeal Jam Muffins

These are an easy muffin to make and keep on hand. They keep well, in the refrigerator, for up to two weeks. They also freeze great, up to six months.

I first made this recipe in the mid-nineties. It was in Bon Appetit magazine. I have spent many years searching for the actual recipe before I finally just started looking for similar recipes that I could adapt. This incarnation is one I think comes very close. I make them small enough so that I can have two with a cup of coffee for breakfast.

I used strawberry jam, but any flavor would be great. What flavor will you use?

oat jam muffins.
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Oatmeal Jam Muffins

A great muffin to have on the counters to grab in the morning. You can use store bought jam or make your own.
Course: Beginnings
Cuisine: American
Keyword: oatmeal, breakfast, jam, muffins
Servings: 15 muffins


  • 3/4 cup Granulated White Sugar
  • 3/4 tsp. Kosher Salt
  • 3/4 cup Old-Fashioned Rolled Oats
  • 2 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1-1/2 sticks Unsalted Butter, at room temperature
  • 3 Lg. Eggs
  • 1 Tbs. Pure Vanilla Extract
  • 2/3 cup Buttermilk
  • 1/3 cup Sugar in the Raw, for finishing
  • 1/3 cup Jam of your choice


  • Preheat oven to 375°
    Line a muffin tin with paper or silicone liners. For the second tin, randomly place the 3 liners and fill remaining openings halfway with water. This helps the muffins cook evenly.
  • I love to toast the oats until they are golden brown and fragrant. You don't want to burn them so just toast them over a low flame in a saute pan, tossing occasionally. About 5 minutes, but watch them.
    You can skip this step. if you want.
  • In the bowl of a stand mixer, fitted with paddle attachment, put the toasted oats, sugar, salt, flour, baking powder and baking soda. Give a few turns with the paddle to mix together.
    Add butter and mix just to combine. Do not over mix.
  • While mixer is running slow, add eggs, one at a time.
    Then add vanilla and buttermilk. Scrape down sides and mix just until combined.
  • I use an ice cream scoop, to get same size muffins, to scoop batter into muffin tin.
    Sprinkle with some Sugar in the Raw and some additional oats.
    Bake for 10-13 minutes. You want them to be puffed but not cooked through.
    Remove from oven and use a teaspoon to make a small indent in the top and dollop a teaspoon of jam into each muffin.
    Bake for an additional 5-6 minutes. Tops should be golden brown and a toothpick should come out with just a few moist crumbs.
    Let cool for 5 minutes in tin then cool completely on a wire rack.
    They should stay fresh for about a week on the counter, covers with plastic wrap, or under a dome.

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