I look forward to pomegranate season each year. As soon as they appear at Costco, I grab a case and rush home to break into them. We typically enjoy the juicy arils sprinkled on salads or eaten with a spoon, but I always save some to make these tasty pomegranate ginger muffins. I hope you'll like them as much as we do.
Pomegranate Ginger Muffins
- 1 cup milk, room temperature
- 1 egg, room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 2 cups cups all purpose flour
- 2/3 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup minced crystallized ginger
- 1 teaspoon grated lemon zest
- 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish
- 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)
- Preheat oven to 425F.
- Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.
- In a 2-cup measure, combine milk, egg, and butter; set aside.
- 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.
- Divvy batter evenly into the muffin pan.
- Press 6 pomegranate arils on top of each muffin.
- Sprinkle muffin tops with turbinado sugar.
- Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.