Hearty breakfast muffins

By Colin Asuncion
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  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 2 teaspoons cinnamon
  • 1 egg, room temperature
  • 1 cup milk (dairy or non-dairy), room temperature
  • 1/4 cup vegetable or canola oil
  • 1 cup semisweet chocolate chips or chopped dark chocolate
  • 1/2 cup dried cranberries or chopped dried cherries
  • 1/3 cup toasted shredded coconut
  • 1/2 cup raw green pumpkin seeds, plus more for topping


  1. Preheat oven to 400°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
  2. Stir together flour, baking powder, salt, cinnamon, and sugar in a large bowl. Make a well in the center. 
  3. In a separate bowl, lightly beat the egg and stir in milk and oil. Gently whisk to incorporate. 
  4. Pour all wet ingredients into the well in the flour mixture. Mix lightly with a wooden spoon or spatula until everything is moistened. The batter will be lumpy. 
  5. Gently fold in chocolate chips, dried berries, coconut, and pumpkin seeds just to incorporate. 
  6. Spoon batter into lined or oiled muffin pan cups. Top each with a few additional pumpkin seeds.
  7. Bake for 25 minutes or until golden. A toothpick should come out clean when inserted into the centre of one of the muffins. Let cool at least ten minutes before removing from muffin pan.
  8. Stored in an airtight container at room temperature, cookies will last up to four days.

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