Description
These Oatmeal Muffin Cups are a delicious and wholesome breakfast or snack option, combining hearty rolled oats with creamy peanut butter and a sweet jam center. Baked to golden perfection, they offer a delightful twist on the classic PB&J flavors in a convenient muffin form.
Ingredients
Dry Ingredients
- 1 ¾ Cups Old Fashioned Rolled Oats – leveled (170 grams)
- ½ Cup All Purpose Flour – spooned and leveled (62 grams)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Ground Cinnamon
- ¾ tsp Kosher Salt
Wet Ingredients
- 2 Large Eggs – 1 whole egg + 1 egg yolk; beaten together
- ¾ Cup Whole Milk
- ½ Cup Creamy Peanut Butter – packed and leveled (125 grams); plus more for garnish
- ¼ Cup Honey (substitute: Pure Maple Syrup)
- 3 TBS Dark Brown Sugar – packed (38 grams)
- 2 TBS Vegetable Oil
- 1 tsp Pure Vanilla Extract
Additional
- ½ Cup Jelly, Jam, or Preserves – any flavor
Instructions
- Preheat Oven and Prep Pan: Arrange the oven rack to the center position and preheat the oven to 350°F (175°C). Spray a standard muffin tin with nonstick cooking spray or use a silicone muffin pan. Set aside.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt until fully combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the beaten eggs, whole milk, creamy peanut butter, honey, dark brown sugar, vegetable oil, and vanilla extract until completely emulsified.
- Add Dry to Wet: Pour the dry oat mixture into the wet ingredients. Stir gently with a rubber spatula until fully combined and the batter is wet but uniform in texture.
- Layer Oatmeal Batter and Jam in Pan: Using a small cookie scoop or spoon, place about 1.5 tablespoons of the oat batter into each muffin cup. Create a small divot in the center of the batter to form a cup shape. Dollop 2 teaspoons of jelly or jam into the center of each, then top with about 1 tablespoon more oat batter to cover the jam. Repeat until all muffin cups are filled.
- Bake Oat Cups: Bake in the preheated oven for 20-24 minutes or until the oat cups are golden around the edges and set in the center.
- Cool: Remove the muffin pan from the oven and allow the oat cups to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve Oatmeal Muffins: Drizzle the cooled oat cups with additional peanut butter (warmed slightly for drizzling) and optionally dust with ground cinnamon or cinnamon sugar before serving. Enjoy as a wholesome breakfast or snack!
Notes
- If the peanut butter is hard or thick, warm it in the microwave for 10 seconds to soften before use.
- To make a peanut butter drizzle, combine peanut butter with a bit of honey and microwave in 10-second intervals until smooth and drizzleable. Avoid overheating to prevent hardening.
- You can scale the recipe by adjusting the number of servings in the recipe card slider to make more or fewer muffin cups.
- For ingredient substitutions, use pure maple syrup instead of honey if preferred.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
