Pomegranate-Ginger Muffins

Recipe by Roosie
READY IN: 20mins
YIELD: 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.