Pomegranate Orange Muffins

6 reviews / 3.7 average

I find that the best thing for me to do during a blizzard is bake.

Shovel? Rescue my car? Nah.

Bake tasty muffins? Wrap presents? Listen to Christmas music? That’s more my style.

We woke up to a blanket of white. Or, several thick blankets. We are expecting up to 16 inches here in Minnesota. Take a peek.

Minnesota snow covering a tree branch.

Because I like to bake on Saturdays, and because we were pretty much stuck in the house, and because we had an unexpected overnight guest as a result of the weather… I searched the kitchen high and low for anything that could be used to create a last-minute breakfast. When I came across a lonely pomegranate, the light bulb came on: Pomegranate Orange Muffins.

I grabbed an orange and started zesting. The pomegranate was seeded, leaving its usual stains around the kitchen and on my clothing. Out came the sugar, flour (I barely had enough), eggs, and the butter. Wait… no butter.

Oil? Wait… no oil, either.

Bad luck. I was stranded with no chance to get to the store (not like I really wanted to) and the fate of our breakfast was on the line. So I once again started scavenging for any kind of butter replacement.

And, to my great joy, what did I find in the fridge but one little snack pack of applesauce. Hallelujah!

Insdie of a pomegranate orange muffin with powdered sugar topping.

I didn’t plan on these being low fat, but I’m not complaining. They were dense, sweet little nuggets of bright color. A dusting of powdered sugar on top, and that was that.

A stack of pomegranate orange muffins with powdered sugar topping.
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Pomegranate Orange Muffins

  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 14 1x


The recipe for pomegranate orange muffins is super simple and makes the perfect winter breakfast.


  • 1 cup rolled oats
  • 1/2 cup apple/orange juice
  • 1/2 cup boiling water
  • 1/2 cup applesauce (or typically, butter)
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 pomegranate (seeds only)
  • 12 tablespoons orange zest


  1. Preheat oven to 350 degrees F. Grease muffin pans.
  2. In a small bowl soak oats in orange juice and water for 15 minutes.
  3. In a large bowl cream together butter and sugars. Beat in eggs and oat mixture.
  4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in pomegranate seeds and orange zest. Spoon batter into prepared muffin pans, filling almost to the top.
  5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes. 1 muffin has 140 calories and 3g fat.
  • Category: Breakfast
  • Cuisine: American

Keywords: pomegranate orange muffins, orange muffins, pomegranate muffins

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I think we all felt an obligation to eat several muffins, to store up our carb and sugar reserves. This blizzard could last for days, you know…

White plate with muffin remains including pomegranate seeds and powdered sugar.

Speaking of blizzard, WOW.

Minnesota Snow covering tree branches and the ground.

This is what the tops of our bushes look like… and there’s no bush in that mountain of white. That’s all snow!

Minnesota Snow sheets on branches.

And this… This would be our road.

Minnesota Snow on the ground and covering the trees.

Can’t see it? Now you know why we have an unexpected overnight guest.

I’m seriously putting off addressing this issue.

Minnesota Snow covering a tan vehicle.

As for the boys, they have braved the blizzard – on foot – to get some burritos. Desperate times call for desperate measures.

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Recipe rating


  1. Pinch of Yum Logo

    These were yummy! For the flour I did half white and half wheat. I also used frozen pomegranate seeds, which is one of my favorite shortcuts; I can’t stand deseeding fresh pomegranates.

  2. Pinch of Yum Logo

    I rarely bother to leave comments but the consistency of the batter was so liquid, it was all wrong. The only modification I made was using oil instead of apple sauce. Very disappointed.

  3. Pinch of Yum Logo

    These were delicious! Light, fluffy and great flavor from the orange and pomegranate combo. Only changes I made were half butter half applesauce and I soaked the oats in water & ginger kombucha bc that was the only “juice” I had on hand. Came out perfectly. Thanks for a great recipe! I also love your oats, pumpkin and chocolate chip muffin recipe. :-p

  4. Pinch of Yum Logo

    I loved the texture of these – your ratios were great. I had to substitute a flax egg, so they fell apart a bit, but that’s my own fault. I love the texture of the rolled oats in here, too. The hint of nutmeg was a brilliant addition.

    Next time I try these, I’m going to overmix the final batter, to see if it improves gluten development and causes the muffins to stick together better.

    This was my first time baking with pomegranates. I noticed that the flavor of the pomegranates didn’t shine through like I expected. Maybe I’ll try bit of pomegranate molasses (along with less added sugar) next time.

    Thank you for a really wonderful, outside-the-box recipe!

  5. Pinch of Yum Logo
    Susan Gardner

    My pomegranate tree is heavy with fruit so I started to look at recipes. Made these over the weekend and we loved them. They came out perfect, thanks!

  6. Pinch of Yum Logo

    I will absolutely be making these again! I used full butter, half whole wheat and half white flour, juiced 2 oranges and zested both for a very noticeable orange taste. Delicious!

  7. Pinch of Yum Logo

    I made these muffins after my S.i.l gave us fresh pomegranates from her house. I followed the recipe to a t. I ended up having to cook them 10 extra minutes and they are too delicate to remove from pan as of yet. We served them with cream cheese.

  8. Pinch of Yum Logo
    Bonnie Bradley

    Caveat: I made this recipe using oil instead of butter. The muffins did not rise and they fall apart into crumbs when eating. While the flavour is good, as a muffin this recipe didn’t make the grade for me.