Oatmeal Fruit Butter Muffins

Oatmeal Fruit Butter Muffins

Oatmeal Fruit Butter Muffins

This year I have to admit that I didn’t make peach butter as I did last year (even though I love peach butter.) The problem is that last year I might have gone on something of a jam making spree and made a ton of different jams and jellies, most of which turned out really well (even the odd strawberry basil mix was quite good, thus proving that it’s pretty near impossible to mess up strawberry jam). Now we have a glut we’re eating through. There are only so many PB&J sandwiches you can send to school and so many slices of toast with jelly one can eat (particularly as certain children have strong jam preferences as to which flavors exactly are acceptable.) So I did not make peach butter this year. However, lucky for us and the muffins below, last year’s crop was excellent and made outstanding butter. I’ll post the recipe soon.

Meanwhile, to make the excellent muffins below you need to know a few small things. One, don’t leave out the preserves or they are a little blah. The recipe is really designed around the muffins as fruit butter carrier so they are not that sweet in and of themselves. They are a slightly heavier muffin because of the oatmeal so again, the preserves are necessary. Two, you can use any flavor of preserves or butter, but don’t use either jam or jelly. Both of those are too sweet in my opinion and will drown out the flavor of the rest of the muffin. A fruit preserve with no added sugar would work really well here.

Serves 3-4 (makes 12 small muffins)

Reheats: No

Freezes: Yes

Kid Friendly Tasks: Muffin Filler


  • 1 1/3 c flour
  •  1/3 c brown sugar
  •  ¼ tsp cinnamon
  •  2 tsp baking powder
  •  ¾ c milk
  •  1 egg
  •  ¼ c oil
  •  ¾ c oatmeal
  •  1/3 fruit butter
  •  ½ tsp salt



  1. Preheat oven to 400. Line a muffin tin with baking cups or grease with butter.
  2. Combine flour, sugar, cinnamon, baking powder, oatmeal and salt in a medium bowl. Make a well in the center and pour in the milk, oil and egg. Stir until combined, but not perfectly smooth.
  3. Drop into prepared muffin tin up to the half way mark (approx) for each muffin. Spoon a teaspoon of peach butter into the center of each muffin. Cover with remaining muffin batter.
  4. Bake 18 minutes or until the center is done.


Oatmeal Fruit Butter Muffins

Oatmeal Fruit Butter Muffins




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