Prepare to tantalize your taste buds with the ultimate breakfast indulgence that will make your mornings absolutely irresistible! These Pomegranate Chocolate Chip Muffins are not just another boring breakfast - they're a flavor explosion that combines the rich decadence of chocolate with the burst of tangy pomegranate seeds. Imagine biting into a moist, tender muffin where each mouthful surprises you with juicy pomegranate seeds and melty chocolate chips. Whether you're a breakfast enthusiast or just looking to impress your family and friends, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup pomegranate seeds
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the egg, then add milk and vegetable oil. Whisk these wet ingredients until they are thoroughly blended.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the ingredients together using a spatula, being careful not to overmix. Stop mixing when just a few streaks of flour remain visible.
- Carefully fold in the pomegranate seeds and chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter equally among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- • For the most tender muffins, be careful not to overmix the batter. Stop mixing as soon as the dry and wet ingredients are just combined. • Use fresh pomegranate seeds for the best flavor and texture. If they're not in season, you can use frozen seeds, but make sure to pat them dry first. • To ensure even baking, use an ice cream scoop to distribute the batter equally among muffin cups. • Check your muffins a few minutes before the recommended baking time. Every oven is slightly different, and you want to avoid overbaking. • For an extra touch of indulgence, sprinkle a few additional chocolate chips and pomegranate seeds on top of the muffins just before baking. • Let the muffins cool for a few minutes in the tin before transferring to a wire rack to prevent them from becoming soggy. • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 25mg
