Best Pomegranate Muffins Recipes

POMEGRANATE-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
• Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
• Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
• Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
• Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

POMEGRANATE WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Sift all-purpose flour, baking soda and salt. Set aside.
• In a large bowl, whisk egg, brown sugar and canola oil together until smooth. Stir in dry ingredients, then add mashed bananas and Unsweetened Vanilla Almond Breeze. Mix until batter comes together. Fold in chopped white chocolate and pomegranate arils.
• Line a muffin tin with cupcake liners, then fill about 2/3 full. Bake for 18 to 20 minutes, or until light golden brown and toothpick inserted in muffins comes out clean. Let cool.

POMEGRANATE-GINGER MUFFINS

Steps:

• Preheat oven to 425F.
• Grease 12 muffin tins.
• Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
• Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
• Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
• Overmixing will make your muffins tough.
• You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
• Fold in pomegranate seeds and ginger.
• Spoon into greased muffin tins.
• Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
• Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
• You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
• Muffins tend to need to be watched carefully, regardless.
• Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.

SUPER-HEALTHY VEGAN POMEGRANATE ORANGE MUFFINS

Steps:

• Preheat oven to 350 fahrenheit. Line a 12-cup muffin pan with papers.
• Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes. Let this stand while you assemble the other ingredients. It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
• Sift together the flours, sugar, baking power and soda in a large bowl. Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins. Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
• Divide the batter equally in the prepared cups. Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven. 20-25 minutes should do it.
• Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!

POMEGRANATE MUFFINS

Steps:

• Mix wet and dry ingredients separately.
• De-seed pomegranates in a bowl of water to help prevent seeds from popping.
• Combine ingredients, folding in the pomegranate seeds last. Mix as lightly as possible.
• Bake at 400°F for about 20 minutes, depending on size of muffins and your oven.
• Remove and place on cold, wet towel to make taking the muffins out easier. Wait until the muffins have cooled before removing them from the tin.

HEALTHY PUMPKIN POMEGRANATE MUFFINS

Steps:

• Preheat oven to 350. Coat 12 muffin cups with cooking spray.
• Mix dry ingredients in a large bowl.
• In a second bowl, combine wet ingredients.
• Toss pomegranate seeds in the flour mix to coat.
• Add wet ingredients to flour mix. Stir until just combined.
• Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

POMEGRANATE CREAM CHEESE SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. For filling, mix first four ingredients until blended. , In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar., Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.