Best 5 Pomegranate Ginger Muffins Recipes

POMEGRANATE-GINGER MUFFINS

Steps:

• 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.

FRESH GINGER MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Grease 16 muffin pans.
• If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
• Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
• Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
• In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
• Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

SNAPPY GINGER MUFFINS

Steps:

• In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
• Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
• Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.