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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found the muffins bland with insufficient cherry flavor; consider adding more jam or using preserves for a stronger taste 🍒.
- Ease of prep: Fun to make with kids, but some found the batter consistency tricky; instructions could be clearer on milk and baking powder amounts.
- Suggestions: Add extra jam, as it often disappears during baking. Try topping with jam instead of mixing in for more noticeable cherry flavor.
- Texture: Some found the muffins dry; consider adding butter or reducing bake time for a moister result.
- Toppings: The cinnamon sugar topping was a hit; experiment with adding nuts, cranberries, or lemon zest for extra flavor and texture.
Reviews from our home cooks
Jam in packets provided were a syrup consistency. By the time it had cooked inside the muffin batter it had fully dissolved into the batter. No jam was evident after baking. The final bake was not the same as the picture in the recipe. Big disappointment!
Yummy and would buy again. Need a little more of the cherry jam packets to evenly distribute amongst the muffins. Some didn't get enough jam.
Everyone loved them, but the cherry jam sunk to the bottom and stuck to the bottom of the cupcake tray when taking out
I like the cinnamon crust on top, but the jam just cooked into the muffin and you can't taste it.
Fun to make along with a kid. Loved the option of breakfast! 3/4 stars because not nearly enough jam for the muffins.
As a diabetic, I had to leave out the 4 tablespoons of sugar. The muffins were still good & good for me!
Loved them!! They are my new quick breakfast item. I make them on Sunday and have 2 every morning for the week! 😊
Maybe chop/food process the oats a bit so it blends better. Soak them? Idk
Made it for my family for the holiday. I would probably add butter next time so it will be a little moist.
The instructions need to be a little more clear on the amount of baking powder that should be used.
