Pomegranate Orange Muffins

Annalise, Completely Delicious

Two of my favorite winter flavors, pomegranate and citrus, combined into one muffin. Brown butter and buttermilk add extra depth of flavor. These muffins are near perfect, especially hot from the oven, and are sure not to last long.

Pomegranate Orange Muffins
Makes 12 muffins
By Annalise

Ingredients:

1/2 cup unsalted butter
Zest of 1 orange
3/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Juice 1 orange
2/3 cup pomegranate seeds
Coarse sugar, for sprinkling

Directions:

Melt butter in small saucepan over low heat. Continue to cook, stirring occasionally, until butter has turned golden brown. Remove from heat and let cool slightly.

Preheat oven to 400°F. Butter and flour muffin pan or prepare with with paper liners.

In large bowl, rub orange zest into 3/4 cup sugar with fork until combined and fragrant. Add flour, baking powder, baking soda and salt.

In separate bowl, combine browned butter, buttermilk, eggs, vanilla extract and orange juice. Add liquid ingredients to flour mixture and stir until just combined. Add pomegranate seeds. Do not over mix.

Fill each cup of prepared muffin pan 2/3 full with batter. Sprinkle with coarse sugar. Bake until muffins just begin to turn golden and the tops bounce back when pressed lightly, about 15 minutes.

Let muffins cool 5 minutes in pan before transferring to wire rack to cool completely. Muffins are best the day they are baked.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

2 thoughts on “Pomegranate Orange Muffins

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  1. cheryl aubuchon said:

    Looking for an easy way to make a blueberry cake