Classic Jam Muffins

I recently found myself with three disparate ingredients left over from prior recipes: buttermilk, vegetable oil and apricot preserves. I was most concerned about the buttermilk going to waste and didn’t want to lose nearly a quart of it. I wondered if there was a way to combine all of these in one recipe.

A quick Google search led me to this recipe for jam muffins courtesy of B & R Farms, an apricot farm based in Hollister, California. The family’s website has a variety of apricot recipes and this one was perfect as it utilized the three left over ingredients I had!

These make the perfect breakfast on-the-go or a filling snack between meals. And with the subtle hint of apricot sweetness they’re as good as a cakey dessert!

Classic Jam Muffins


  • 2 cups quick cooking oats (I used steel cut as I had them on hand)
  • 2 cups flour
  • 2 cups buttermilk
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 ½ cups packed brown sugar
  • 1 teaspoon salt
  • 2 extra large eggs
  • 10 oz. dried apricot preserves



  1. Soak oats in buttermilk for about 20 minutes.
  2. In separate bowl mix oil, sugar and eggs together.
  3. In large bowl, sift together all dry ingredients.
  4. Lightly fold together all three mixtures, alternating each. Do not mix.
  5. Grease muffin tins. Place 1 tablespoon muffin mix in each muffin holder.
  6. Place 1 teaspoon reserve on mixture, fill with remaining mixture to 3/4 full.
  7. Bake at 400 F for 20-25 minutes, until toothpick comes out clean.