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?
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.
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.