These muffins are a great breakfast or snack on the go, because the jam is already included!
Whole wheat makes them feel substantial, but the jam keeps them from feeling too healthy. When these bake up, a wonderfully rustic and craggy top is formed, making it impossible to resist biting into one right out of the oven. These jam-filled muffins are great served warm, but letting them cool and briefly heating them before serving makes them easy to make ahead or make a batch for this week’s breakfasts.
But I think the real reason why these muffins are so great is: you make them in one bowl. That’s it! They come together in a snap.
The strawberry-rhubarb jam used here is a homemade one that makes a large jar and will keep for months in your fridge. The rhubarb is roasted quickly with the strawberries, then added to a sauce pan to bubble away until thick. The jam is easy to make the day–or even a week–before you want to make these muffins.
A quick roasting of the rhubarb in the oven, then the strawberries, and a little added vanilla and salt at the end make this delicious and deep in flavor. Frozen fruits work really well here, as the oven roasting will soften them and bring out more flavor.
Spring time is a great time to use up whatever frozen fruits you’ve still got from last years bounty. While we used strawberries here, you could also use raspberries, blackberries or even cherries. Take a little time to clean out the freezer and be resourceful. You can make something delicious with just a little imagination.
You can use this jam on waffles, pancakes, toast, or in peanut butter and jelly sandwiches. It’s not too sweet, and a wonderful quick kitchen project for spring or summer. We use this same jam making method, changing up the ingredients depending on whatever is in season. Imagine roasted peach or apricot jam with some chopped thyme in late summer!
- 1 1/2 cups whole wheat flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 3-4 tablespoons vegetable oil
- 12 teaspoons jam, preferably Strawberry Rhubarb Quick Jam (recipe follows)
- Preheat the oven to 400 degrees F. In a 12-cup standard muffin tin, place a tiny bit of butter in each cup. Put the pan in the oven for about 30 seconds. Remove the pan and using a pastry brush, or paper towel, spread the butter around each cup, covering the bottom and the sides.
- In a large bowl with a wooden spoon, combine flour, sugar, salt, baking soda, buttermilk and oil. Stir until just combined, adding the extra tablespoon of oil if the mixture looks too dry.
- Spoon the batter in to the muffin cups, filling about 1/3 full. Flatten the dough on the bottom just slightly. Spoon 1 teaspoon of jam into the center of each, then top with the remaining batter. The muffin cups will be about 2/3 full.
- Bake for 10 minutes, then rotate the pan and back for an additional 8-10 minutes, until golden brown. Serve hot out of the pan, or cool to room temperature and store in the fridge for up to two weeks.
- These muffins bake up to look gloriously craggy and rustic with a layer of jam that oozes out. They are wonderful for breakfast, served warm, or reheated the next day. The whole wheat in them makes them feel very satisfying and they are great as a breakfast on the go for a busy day.
- 2 cups rhubarb, or 4 large stalks, cut in to 1/2 inch chunk
- 20 oz frozen strawberries or 2 pint fresh berries
- 1/3 – 1/2 cup sugar, honey or agave syrup
- 1 teaspoon vanillla extract
- Pinch kosher salt
- Preheat the oven to 400. Spread the cut up rhubarb on a large baking sheet. Sprinkle the balsamic vinegar over the top. Roast for 15 minutes. It will get very soft. Then spread the strawberries on the same sheet and return to the oven to roast for another 5-10 minutes.
- Pour everything into a small sauce pan and add the sugar or agave, and simmer for 15 to 20 minutes until thick. Add the vanilla and salt and stir.
- Allow to cool before transferring to a large jar or container and refrigerate. Jam will last in the fridge, at least a month.