Chocolate Pomegranate Muffins

plated chocolate pomegranate muffins

As I mentioned in this week’s ‘5 Things I Love’, pomegranates are awesome. They’re a pain to peel, but if you love them then it’s kind of like the unboxing experience some hardcore Apple fans have taped and will watch. These muffins are based on Carol Yarde’s Breakfast Muffin recipe from

Chocolate Pomegranate Muffins

1 3/4 cups all purpose flour
1/3 cup sugar
2 1/2 baking powder
1/2 teaspoon salt
2 tbs flaxseed
1/4 cup cocoa powder
1 oz grated semi-sweet baking chocolate
1/2 tsp clove
3/4 cup milk
1 egg
1/3 cup butter, melted
1 tsp vanilla
1 1/2 cups fresh pomegranate seeds

Set oven to 400 and prep your muffin pans.

In a large bowl mix together your flour, sugar, baking powder, salt, cocoa powder, clove and most of your grated semi-sweet chocolate. Save just enough of the chocolate to sprinkle on top of the muffins before cooking. You could also substitute chocolate chips. Mine were earmarked for another recipe.

ingredients for chocolate pomegranate muffins

Once the dry ingredients are mixed add in the milk, egg, butter and vanilla until combined.

partially mixed muffin batter

Fold in your pomegranate seeds and sprinkle each muffin with grated chocolate before placing in the oven. Bake approx. 10 minutes for mini-muffins (like mine) or 20 minutes for full sized muffins.

Makes 36 mini-muffins or 12 full sized muffins.

baked mini-muffins on cooling rack


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