Pomegranate Ginger Muffins
Brighten up your morning with the zesty sweetness of Pomegranate Ginger Muffins, a delicious blend of tangy pomegranate arils, warm ground ginger, and bursts of chewy crystallized ginger. These tender, moist muffins are made with creamy Greek yogurt and a touch of vanilla, delivering a delicate balance of rich flavor and light, airy texture. Perfectly portioned and ready in under 35 minutes, they make a standout addition to breakfast spreads, snack time, or brunch gatherings. Serve them warm to let the spicy-sweet aroma take center stage, or enjoy at room temperature for a grab-and-go treat bursting with fresh, fruity goodness. Discover how these easy-to-make muffins combine wholesome ingredients with a luxurious twist for a snack that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.5 teaspoons Ground ginger
- 0.75 cups Plain Greek yogurt
- 0.5 cups Whole milk
- 0.33 cups Vegetable oil
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 1 cup Fresh pomegranate arils (seeds)
- 0.25 cups Crystallized ginger, chopped
Instructions
Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground ginger until evenly combined.
In a separate medium mixing bowl, whisk together the Greek yogurt, milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon until just combined. Do not overmix; it’s okay if a few small lumps remain.
Fold in the pomegranate arils and chopped crystallized ginger until just evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few dry crumbs.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these delightful pomegranate ginger muffins!
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 44.6 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 437.8 g | 159% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 236.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 490 mg | 38% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
