Pomegranate Ginger Muffins

from ButterYum
makes 12 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)


  1. Preheat oven to 425F.
  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.
  3. In a 2-cup measure, combine milk, egg, and butter; set aside.
  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.
  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.
  6. Add milk mixture, stirring just until combined. 
  7. Divvy batter evenly into the muffin pan.
  8. Press 6 pomegranate arils on top of each muffin.
  9. Sprinkle muffin tops with turbinado sugar.
  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  11. Remove muffins from pan and transfer to a rack to cool completely.  Store in an airtight container.