Go Back
+ servings
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.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 259kcal


  • 8 tablespoons unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 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.



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.


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