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    Home » Recipes » Baked Goods

    Pomegranate Orange Muffins

    Published: January 17, 2020 · Updated: December 5, 2020 · By: Krissy · 11 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Brown butter buttermilk Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, are super moist, full of flavor, and made from scratch.

    homemade buttermilk muffins with orange and pomegranate on wood platter

    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.

    1. 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.
    2. 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.
    3. 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.

    tops of homemade muffins that have pomegranate seeds

    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!

    pomegranate orange muffin split in half

    If you love homemade muffin recipes like this, you'll also want to try my Black Tea Vanilla Muffins or my Zucchini Blueberry Muffins.

    Check out how I remove the seeds from pomegranates in the video below!

    Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.

    Pomegranate Orange Muffins

    Brown butter buttermilk Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, are super moist, full of flavor, and made from scratch.
    5 from 7 votes
    Print Pin Rate SaveSaved!
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Scale: 12 muffins
    Recipe Created By: Krissy Allori

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    To store, ensure muffins have completely cooled and store at room temperature in air tight container.
    These muffins can be frozen, so feel free to double or triple the recipe if you want to make extras! Just store in plastic freezer back and squeeze out as much air as possible.

    NUTRITION INFORMATION

    Calories: 259kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 178mg | Potassium: 186mg | Fiber: 2g | Sugar: 18g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
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    This post was originally created in January 2016 and has been updated for your reading pleasure.

    Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.

    Reader Interactions

    Comments

    1. Linda Vernon

      January 03, 2023 at 6:12 am

      I loved these muffins. I made them small, so I got 24 muffins from the recipe. Half the calories, and turned out great.

      Reply
    2. Aditi

      October 08, 2022 at 4:28 am

      Hey. I wanna know about the seeds. Won't they bother us when we eat the muffins? Or they get cooked and become softer? Coz my pomegranate seeds are hard.

      Reply
      • Krissy

        October 08, 2022 at 5:42 am

        I remember them getting really soft when cooked and they didn't bother me. Still a bit of crunch, but nothing like eating them raw.

        Reply
    3. Ted STRYCHOWSKI

      November 13, 2021 at 8:30 am

      Very good muffin. My husband loved them.

      Reply
      • Laura Ozuna

        December 23, 2021 at 8:29 pm

        5 stars
        I'm giving these 5 our of 5 because normally I mess up recipes and these muffins came out great! I didn't have buttermilk so I used almond milk and they turned out fine. Probably not a textbook muffin but still delicious. I had never browned butter before (still not sure if I did) so thank you for that description. I added sugar to the top of mine!

        Reply
    4. Ellen

      November 05, 2021 at 8:30 am

      Very disappointed in this recipe. The orange zest makes the batter very bulky and once I mixed it, it was as thick as cookie dough. I had to add milk just to get it to look like actual muffin batter. I think orange juice might be a better addition rather than the zest. I won't make this again.

      Reply
    5. Linda

      February 08, 2020 at 5:25 pm

      5 stars
      I really like the base muffin. I didn’t have enough pomegranates so I added some blueberries. Really yummy!

      Reply
    6. Rachael Yerkes

      January 09, 2020 at 6:28 am

      5 stars
      these are the best! my hubby's fav

      Reply
    7. Sara Welch

      January 08, 2020 at 9:11 pm

      5 stars
      What a great way to start my day! Looking forward to baking these tomorrow for a night Saturday morning; looks too good to pass up!

      Reply
    8. Betsy

      January 08, 2020 at 8:33 pm

      5 stars
      Delicious! I love this new variation on orange muffins! Cranberries are usually the star. It's so fun to have something different for once! And they add a nice crunch to the wonderfully soft muffins. Great texture combination!

      Reply
    9. Beth

      January 08, 2020 at 7:34 pm

      5 stars
      Literally the best muffins ever! Love the pomegranate with the orange! So good!

      Reply

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