Cherry Jam Oat Muffins
3x the delicious servings!
- Eggs
- Milk
- Wheat
These muffins are everything you want in a baked breakfast treat: a pillowy top, a moist crumb, and a sweet swirled surprise within. They’re the perfect make-ahead breakfast, brunch addition, or satisfying snack, with wholesome oats baked into the batter, a cherry jam center, and a cinnamon sugar topping. They’re dreamy right out of the oven, but who can say no to one any time of day? (Not us is the answer.) We've sent enough fixins to make homemade breakfasts for a week! This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.
Ingredients
2 unit
Cherry Jam
2 unit
Eggs
(Contains: Eggs)
1 tablespoon
Baking Powder
1 unit
Milk
(Contains: Milk)
2 teaspoon
Cinnamon
4 tablespoon
Brown Sugar
1.5 cup
Flour
(Contains: Wheat)
½ cup
Rolled Oats
Not included in your delivery
1 teaspoon (tsp)
Salt
5 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
6 tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 375 degrees. • Coat a standard 12-cup muffin tin with nonstick cooking spray or line with paper liners (use two muffin tins for 12 servings). • In a small bowl, combine half the cinnamon (you’ll use the rest in the next step) and 2 TBSP white sugar (4 TBSP for 12); set aside.
• In a medium bowl, combine flour, oats, baking powder, remaining cinnamon, and a pinch of salt (¼ tsp for 12 servings).
• In a large bowl, whisk together eggs*, milk, brown sugar, 5 TBSP oil, and 4 TBSP white sugar (10 TBSP oil and 8 TBSP white sugar for 12 servings) until combined.
• Add flour mixture to bowl with egg mixture; stir gently with a rubber spatula or large spoon to combine. TIP: Mix until just combined; overmixing can lead to tough muffins! • Divide batter equally among wells of prepared muffin tin, filling them about three-quarters full.
• Snip one corner from jam packets; squeeze about 1 tsp jam into the center of each muffin and swirl batter gently with a toothpick. • Sprinkle each muffin with ½ tsp cinnamon sugar. TIP: Use a bit more cinnamon sugar if you like things sweeter. • Bake on middle rack until muffins spring back when gently pressed (or a toothpick inserted in the center of a muffin comes out clean), 18-20 minutes.
• Let muffins cool for 10 minutes before removing from tin. • Divide between plates and serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
