These toasted oat muffins are moist, tender, and filled with a big dollop of tart raspberry jam. They’re gorgeous to look at, but most importantly, super delicious. I love to top the muffins with a sprinkling thick oats and coarse sugar for extra crunch. The old fashioned oats add a touch of heartiness to these jam muffins, but the crumb itself is light and tender.
My favorite part of these oat muffins is the sweet, tart, seedy, flavor-packed pocket of raspberry jam at the top. But don’t feel pressured to stick with the homemade raspberry jam in this recipe.
These easy oatmeal muffins are a great way to use leftover jam in your fridge. Strawberry, blueberry, blackberry, peach– any or all combinations of jam will be delicious in these oat muffins.
what’s the difference between rolled oats and quick oats?
All oats start with the whole grain, called an oat groat. The difference between the oat types comes down to how much the groat is processed.
Rolled oats (also called old fashioned oats) are made by steaming and rolling the whole oat groats. The oats are still relatively thick, so when you cook them they are chewy and retain their shape.
Quick oats follow the same process, but the groats are steamed longer and rolled thinner. The result is oats that cook faster. But it also means the quick oats aren’t as chewy or textured.
And in case you were wondering, steel cut oats are made by simply chopping the oat groat into a few pieces. There’s no steaming and no rolling. And that’s why they need to cook for so long.
can I use quick oats for muffins?
Yes, you can use quick oats for these oat muffins. I prefer the thick, chewy texture that comes from old fashioned oats but it isn’t required. If you only have quick oats on hand, they will still add oat flavor but the muffin texture will be lighter and less chewy.
how do you make oat muffins from scratch?
- Toast the oats until fragrant
- Combine toasted oats with sugar, salt, flour, baking powder, baking soda and butter and mix until crumbly
- Slowly mix in eggs, vanilla and buttermilk
- Scoop into a buttered (or lined) muffin tin
- Sprinkle top with oats and coarse sugar
- Bake for 12-14 minutes
- Make a small hole in each muffin, fill with jam, then return to oven for another 5- 7 minutes
- Cool and enjoy!
related recipes
- blackberry cornmeal scones
- cinnamon muffins with oat pecan streusel and a gooey filling
- lemon sweet buns
- spelt banana bread with brown butter
- sparkling raspberry basil shrub cocktail
raspberry jam oat muffins
Tender, easy oat muffins are filled with a dollop of tart raspberry jam. Top with coarse sugar and thick rolled oats for a healthy and gorgeous jam muffin.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups raspberries, fresh or frozen
- 3/4 cup plus 3 tbsp granulated sugar, divided
- 3/4 tsp plus 1/8 tsp kosher salt, divided
- 2 tsp fresh lemon juice
- 3/4 cup whole rolled oats, plus more for sprinkling on top
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup (1 1/2 sticks, 12 oz) butter, softened and cubed
- 2 eggs plus 1 yolk
- 1 tbsp vanilla extract
- 2/3 cup buttermilk
- turbinado sugar, for sprinkling on top
Instructions
- Preheat oven to 375°F. If desired, line a muffin tin with 12 paper liners. Alternatively, lightly butter each muffin cup and set aside.
- Combine raspberries, 3 tbsp sugar, 1/8 tsp salt and lemon juice in a small saucepan. Bring to a simmer over medium heat. Cook, stirring often, until thick, darkened and jammy, about 10 minutes. Remove from heat and let cool completely.
- In a small saute pan, toast oats on medium heat until fragrant and just beginning to turn golden, about 5 minutes. Pour into the bowl of a stand mixer fitted with a paddle attachment.
- Add remaining 3/4 cup sugar, 3/4 tsp kosher salt, flour, baking powder, baking soda and butter. Mix on medium low speed until mixture is combined and crumbly.
- With mixer running on low, slowly add eggs, vanilla and buttermilk and mix until just combined, scraping down the bowl as needed. Use an ice cream scoop or large spoon to divide mixture evenly across prepared muffin cups. Sprinkle tops with oats and turbinado sugar and bake for 12- 14 minutes, or until puffed all the way but not fully cooked in the center.
- Remove pan from oven and very quickly use a spoon to make a small hole in the center of a muffin. Fill the hole with one teaspoon of raspberry jam. Repeat with remaining muffins and quickly return to the oven. Bake for another 5- 7 minutes, or until the edges are browned and a toothpick inserted in the crumb of the muffin (not jam) comes out clean.
- Let cool in muffin tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
Store oat muffins in an airtight container for up to 3 days.
Raspberry jam can be made ahead and stored in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1
- Calories: 304
- Sugar: 21g
- Sodium: 445mg
- Fat: 13g
- Saturated Fat: 7.9g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2.1g
- Protein: 4.9g
- Cholesterol: 77mg
Keywords: oat muffin
These are very tasty! I made mine with gluten free flour so they didn’t rise quite as high but they look good and taste good. I must need to work on my jam abilities, because the area of the muffin where I placed the jam is not nearly as pretty as yours look!
★★★★
Hmm, the jam on top problem may have something to do with the gluten-free flour and the rising differences. Sorry it didn’t work as well for you!