Pomegranate Ginger Muffins Recipe

Name: Pomegranate Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Milk, Room Temperature; 1 whole Egg, Room Temperature; 4 Tablespoons Unsalted Butter, Melted And Cooled; 2 cups All-purpose Flour; 2/3 cups Granulated Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Fine Salt; 1/3 cups Minced Crystallized Ginger; 1 teaspoon Grated Lemon Zest; 1-1/2 cup Pomegranate Arils (seeds), Reserve 70 For Garnish; 2 Tablespoons Turbinado Sugar, For Garnish

Servings: persons

1 cup Milk, Room Temperature
1 whole Egg, Room Temperature
4 Tablespoons Unsalted Butter, Melted And Cooled
2 cups All-purpose Flour
2/3 cups Granulated Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Fine Salt
1/3 cups Minced Crystallized Ginger
1 teaspoon Grated Lemon Zest
1-1/2 cup Pomegranate Arils (seeds), Reserve 70 For Garnish
2 Tablespoons Turbinado Sugar, For Garnish

1
Preheat oven to 425 F. Prepare a 12-cup standard size muffin pan with Baker's Joy or line with paper liners.
2
In a 2-cup measure, combine milk, egg and butter; set aside.
3
In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients. Add milk mixture, stirring just until combined.
4
Divide batter evenly into the muffin pan. Press 6 pomegranate arils on top of each muffin. Sprinkle muffin tops with turbinado sugar.
5
Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
6
Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Milk, Room Temperature, 1 whole Egg, Room Temperature, 4 Tablespoons Unsalted Butter, Melted And Cooled, 2 cups All-purpose Flour, and more.

Yes, Pomegranate Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pomegranate Ginger Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions