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Santa Thumbprint Muffins with Cherry Chia Seed Jam

  • Yield: About 12 muffins 1x


Jazz up muffins with naturally sweetened Cherry Chia Jam – or any fruit spread to start the day on a healthy foot. Also perfect for snacks!


  • 2 cups frozen sweet cherries
  • 2 tablespoons maple syurp
  • 2 tablespoons chia seeds
  • 1 cup white whole wheat flour (or regular whole wheat flour)
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup canola or corn oil
  • 1 teaspoon vanilla


  1. For cherry jam, place cherries, syrup and 2 tablespoons water in a medium saucepan over medium heat. Cook cherries until thawed and softened, about 5 minutes. Add chia seeds and use an immersion blender to puree cherries and seeds together. (Alternately pour cherries and seed mixture into blender and puree.) Set aside.
  2. Preheat oven to 400 degrees. Place muffin papers in 12 muffin cups.
  3. For muffins, combine flours, baking powder, salt and sugar in a large bowl.
  4. In a small bowl, combine eggs, milk, oil and vanilla. Add wet ingredients to dry ingredients and using a wooden spoon, stir about 10-15 strokes until just blended. (Some flour will not be mixed in.)
  5. Using a medium scooper, scoop muffin batter into muffin cups until about 2/3-full.
  6. Place about 2 teaspoons of reserved cherry jam on top of each cup of batter.
  7. Bake 17-20 minutes until top is just beginning to get golden and springs back when touched lightly.


Cherry jam was adapted from this recipe via @HarmonyAlaCarte