Strawberry rhubarb jam lends a sweet fruity flavor to these delicious muffins sprinkled with just a touch of brown sugar, butter, and oatmeal crumble topping. The combination of jam and crunchy topping makes these muffins the perfect way to start your morning.

Strawberry and rhubarb go together like peanut butter and jelly, as you can see from this Strawberry Rhubarb Crisp and this Sweet Strawberry Rhubarb Sauce. However, it’s also possible to use rhubarb on its own, like in this Pink Rhubarb Ice Cream. The only thing you need to remember is that if you use rhubarb on its own, you will have to add more sugar to help decrease its sourness.

For this month’s “Rhubarb” themed Fantastical Food Fight, I would have loved nothing more than to use fresh rhubarb. Unfortunately, it’s way too early for my rhubarb plant to have produced any edible stalks and I was unable to locate any at my local market. Oh well, I guess store-bought strawberry rhubarb jam isn’t so bad, especially when used in homemade oatmeal crumble-topped muffins.

Not only is there jam used in the batter for these muffins, but there’s also a lovely bright red strawberry rhubarb dollop in the middle of each one for a sweet surprise. Between that and the buttery sugar and oatmeal topping on top of these fruity muffins, they’re pretty hard to resist, especially when spread with a bit of peanut butter, because, after all, nothing goes together like strawberry, rhubarb, peanut butter, and jelly.

Ingredients:

Muffins:

• 1 1/2 Cups Quick Cooking Oatmeal
• 1 1/4 Cups All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Soda
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Powder
• 3/4 Cup Buttermilk
• 1/2 Cup Strawberry Rhubarb Jam
• 3 Tablespoons Unsalted Butter, Melted
• 1 Egg

Topping:

• Strawberry Rhubarb Jam
• 1/4 Cup Quick Cooking Oatmeal
• 1 Tablespoon Light Brown Sugar, Packed
• 1 Tablespoon Unsalted Butter, Melted

Directions:

Muffins:

1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together the oatmeal, flour, brown sugar, baking soda, salt, and baking powder; set aside.
3. In a medium bowl, whisk together the buttermilk, jam, melted butter, and egg.
4. Add the wet ingredients to the dry ingredients and stir with a silicone spatula until just combined.
5. Use an ice cream scoop or spoon to divide the muffin batter between the twelve wells of a paper-lined cupcake tin.
6. Use your finger or a spoon to make an indentation in the middle of each muffin.

Topping:

1. Place 1 teaspoon of strawberry rhubarb jam in the indentation in the middle of each muffin.
2. Stir the oatmeal, brown sugar, and butter together until well combined.
3. Sprinkle a little bit of the topping over each muffin.
4. Bake for 15 minutes.

Suggestions:

• Make sure to use quick-cooking oatmeal in this recipe so that you get the correct texture.
• Use paper cupcake liners to make cleaning your cupcake tin easier.
• If the muffins begin to brown too quickly, tent them with a piece of foil. I suggest you check on the muffins after 8 to 10 minutes of baking.

Improvements:

• Add 1 teaspoon of vanilla extract to the muffin batter.
• Sprinkle with demerara sugar before baking.
• Replace the strawberry rhubarb jam in this recipe with your favorite variety of jam, jelly, or preserves.

Print

Yum

Strawberry Rhubarb Jam Oatmeal Muffins

Ingredients:

Muffins:
• 1 1/2 Cups Quick Cooking Oatmeal
• 1 1/4 Cups All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Soda
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Powder
• 3/4 Cup Buttermilk
• 1/2 Cup Strawberry Rhubarb Jam
• 3 Tablespoons Unsalted Butter, Melted
• 1 Egg
Topping:
• Strawberry Rhubarb Jam
• 1/4 Cup Quick Cooking Oatmeal
• 1 Tablespoon Light Brown Sugar, Packed
• 1 Tablespoon Unsalted Butter, Melted

Directions:

Muffins:
1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together the oatmeal, flour, brown sugar, baking soda, salt, and baking powder; set aside.
3. In a medium bowl, whisk together the buttermilk, jam, melted butter, and egg.
4. Add the wet ingredients to the dry ingredients and stir with a silicone spatula until just combined.
5. Use an ice cream scoop or spoon to divide the muffin batter between the twelve wells of a paper-lined cupcake tin.
6. Use your finger or a spoon to make an indentation in the middle of each muffin.
Topping:
7. Place 1 teaspoon of strawberry rhubarb jam in the indentation in the middle of each muffin.
8. Stir the oatmeal, brown sugar, and butter together until well combined. 
9. Sprinkle a little bit of the topping over each muffin.
10. Bake for 15 minutes.

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