Pomegranate-Ginger Muffins

"Mmmm...haven't tried this yet. Sounds good. Next time pomegranates are on sale, this is my #1 priority!(or 24 mini, 6 jumbo)"
photo by sharmila.painting photo by sharmila.painting
photo by sharmila.painting
Ready In:
12 muffins




  • Preheat oven to 425F.
  • Grease 12 muffin tins.
  • Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
  • Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
  • Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
  • Overmixing will make your muffins tough.
  • You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
  • Fold in pomegranate seeds and ginger.
  • Spoon into greased muffin tins.
  • Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
  • Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
  • Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
  • You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
  • Muffins tend to need to be watched carefully, regardless.
  • Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.

Questions & Replies

Got a question? Share it with the community!


  1. A simple recipe to follow. Loved baking this! So nice to use ginger and pomegranate together!
    • Review photo by sharmila.painting
  2. I was not too impressed with these. I followed the recipe exactly, and I could barely mix the dry and wet ingredients together. I added a LOT of extra milk, and they still came out dry and tasting like baking soda. Maybe I will make them again if I find a better muffin base.
  3. i made these yesterday and they are fantastic if you like ginger! my husband went crazy for them. they only reason i didn't give 5 stars is that it took so long to get the pomegranate seeds out! i plan on making this a holiday breakfast staple as we have a pomegranate tree in our front yard!
  4. Love, love, love this recipe! This is my second time making it and I made a few changes... replaced lemon zest with 1/2 t. orange zest. Changed out the milk for fresh squeezed oj. "Eyeballed" the amount of seeds to add and topped the muffins with a generous sprinkling of brown sugar. Way good! Edited on 10/26/2007 to say: just pulled a batch of these out of the oven and I'm eating one now, hot and tasty with my coffee. I followed the recipe to the T (topping with sugar crystals instead of regular sugar- my only change) and STILL these are delicious! My boys are gobbling them up (even the picky eater). What a wonderful autumn/winter treat. Thanks again Roosie!
  5. i also did not care for the way the ginger and seeds are kind of like stumbling upon eggshells in your muffin. they're just.. weird. they don't blend into the muffin at all and are kind of just an unpleasant surprise. the muffins without the seeds and ginger are delicious, though!


  1. I used orange zest in place of lemon zest. Also added slightly more milk, as, the batter turned quite thick upon adding pomegranate-ginger.



Find More Recipes