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Combine Two Fruity Winter Flavors Into One Tasty Muffin
Food & Drink
Pomegranate Orange Muffins
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
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.