Pomegranate Muffins Recipe – Sweet, Juicy, and Irresistible
If you love baking with fresh fruit, this pomegranate muffins recipe is a must-try! These muffins are soft, slightly tangy, and bursting with juicy pomegranate seeds in every bite. Perfect for breakfast, a snack, or a sweet treat with your afternoon coffee, they are easy to make and incredibly delicious.
Pomegranates are not only mouthwatering but also offer numerous health benefits. According to UCLA Health, they are rich in antioxidants, which help protect your cells from damage. Regular consumption has been linked to improved heart health, better digestion, and anti-inflammatory effects. Incorporating pomegranate seeds into your diet can be a tasty way to boost your overall well-being.
Tips for Making Perfect Pomegranate Muffins
- Use fresh pomegranate seeds: They add a natural sweetness and a pop of color to your muffins.
- Add pomegranate seeds when the batter is half-mixed: This ensures they are evenly distributed without overmixing the batter.
- Do not overmix the batter: Stir just until the ingredients are combined to keep the muffins light and fluffy.
- Fill the muffin cups evenly: This ensures even baking and a consistent texture.
- Sprinkle extra pomegranate seeds and brown sugar on top: This makes your muffins look beautiful and adds more fruity goodness.
- Domed top: Bake muffins at a slightly higher temperature for the first five minutes to create a domed top.
How to Store Pomegranate Muffins
To keep your muffins fresh:
- At Room Temperature: Place them in an airtight container lined with paper towels to absorb excess moisture. They will stay fresh for up to four days.
- In the Refrigerator: Store muffins in an airtight container for up to one week.
- In the Freezer: Wrap muffins individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to three months. To enjoy, thaw at room temperature or warm them briefly in the microwave.
Make Your Muffins Even More Versatile
This recipe is easy to customize! Here are some ideas:
- Add nuts like chopped walnuts or almonds for extra crunch.
- Mix in white chocolate chips for a sweeter twist.
- Swap some flour for almond flour for a nuttier taste and softer texture.
How to Deseed a Pomegranate
Removing pomegranate seeds can be messy, but this method keeps your kitchen clean: Cut the pomegranate in half and submerge it in a bowl of water. Using your fingers, gently separate and remove the seeds from the membrane. The seeds will sink to the bottom, while the pith will float, making it easier to discard. Drain the seeds and set them aside.
Now you’re ready to bake these juicy, flavorful pomegranate muffins! Try them today and enjoy a bakery-style treat at home. If you make this recipe, leave a comment and let me know how they turned out!
This recipe makes 6 muffins. For 12 muffins, simply double the quantities.
Pomegranate Muffins
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup (90g) sugar
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- 3/4 cup (100g) pomegranate seeds
- zest of 1 orange
- brown sugar for topping (optional)
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C) and line a 6-cup muffin tin with paper liners or grease it lightly.
Step 2: Prepare the pomegranate seeds
- Deseed the pomegranate and set it aside.
Step 3: Mix the wet ingredients
- In a medium bowl, whisk together the egg, oil, and milk.
Step 4: Mix the dry ingredients
- In a separate bowl, combine the flour, salt, baking powder, sugar, ginger, cinnamon, and orange zest.
Step 5: Combine the wet and dry mixtures
- Gently fold the wet mixture into the dry ingredients until the batter is about halfway mixed.
- Add the pomegranate seeds and continue stirring until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 7: Add the toppings (optional)
- Sprinkle brown sugar and add pomegranate seeds on top of each muffin for extra sweetness.
Step 6: Fill the muffin tins
- Spoon the batter into a prepared 6-cup muffin tin, filling each cup about two-thirds full.
Step 7: Bake the muffins
- Place the muffins in the preheated oven and bake at 430°F (220°C) for 5 minutes. Then, reduce the temperature to 350°F (180°C) and continue baking for another 10 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the muffins
- Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
If you’re a fan of fruity muffins, you might also enjoy our Apple Cinnamon Muffins recipe. These muffins combine the sweetness of apples with the warmth of cinnamon, creating a delightful treat that’s perfect for breakfast or a snack.