Pomegranate Muffins
These pomegranate muffins are a delightful treat, combining the sweet-tart flavor of pomegranate seeds with a soft, fluffy texture. Perfect for breakfast or a snack, they offer a burst of fruity goodness in every bite.
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.