raspberry jam oat muffins

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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.

  • Author: Indi Hampton
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


  • 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


  1. Preheat oven to 375°F. If desired, line a muffin tin with 12 paper liners. Alternatively, lightly butter each muffin cup and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. Let cool in muffin tin for 5 minutes, then carefully transfer to a wire rack to cool completely.


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.