Brown butter buttermilk Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, are super moist, full of flavor, and made from scratch.
Baking with pomegranates:
I've been buying pomegranates in bulk at Costco lately. Why? Oh, well, there are so many reasons and you know I want to tell you them all.
- First of all, the pomegranates I get a Costco are HUGE. Massive. If I'm going to take the time to remove the pomegranate seeds, or arils if you will, from a pomegranate, it better be worth my time.
- Second, they last awhile, which is good because when I get lazy, which is often these days, I don't always feel like breaking up a new one.
- Third, pomegranates are a super food. They have all sorts of good things.
Now, wrap them in a brown butter buttermilk muffin and some may argue that they're not exactly healthy anymore... but they're healthier than if you had used chocolate chips, right? I can rationalize anything.
The best buttermilk muffin base.
I used the same base that I use for my blueberry muffins. I feel like I have perfected the recipe and will never use anything else.
The muffin base is easy to make. It's a standard baking recipe where the dry and wet ingredients are combined separately, then added together, and stirred by hand.
The orange zest and pomegranate arils only added to the flavor of these homemade buttermilk muffins. They added a sweet flavor, a slightly tart taste, and a nice crunch from the seeds.
I ended up having to keep these muffins under lock and key so that my kids wouldn't inhale all of them in one sitting!
Check out how I remove the seeds from pomegranates in the video below!
Pomegranate Orange Muffins
- 8 tablespoons unsalted butter
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 2 eggs (slightly beaten)
- 1 cup buttermilk
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 2 cups pomegranate arils
- Preheat oven to 400 degrees F and grease muffin tins with butter.
- In a large bowl, sift together flour, baking power, baking soda, sugar, and salt. Set aside.
- In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Continually scrape bottom of pan to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool. Take care not to burn.
- In a separate bowl, whisk eggs, buttermilk, orange zest, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the pomegranate arils.
- Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). Test by inserting cake tester into center of muffin and ensure batter is fully cooked. When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.
This post was originally created in January 2016 and has been updated for your reading pleasure.