| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 18 muffins |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 18 muffins |
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon aluminum-free baking powder (see Cook’s Note)
- 1/2 teaspoon salt
- 3 clementines
- 1 cup whole milk, at room temperature
- 2 large eggs
- 2 sticks unsalted butter, melted and cooled slightly
- 1/2 cup pomegranate seeds
- 1/2 cup confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
- Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
- Put the confectioners’ sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 269 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 49 mg |
| Sodium | 206 mg |
| Serving Size | 1 of 18 servings |
| Calories | 269 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 49 mg |
| Sodium | 206 mg |
Reviews
Not sure if I did something wrong but I definitely do not understand the praise for this recipe. It is not good. It does not taste like orange. Sorry but no!
Amazing muffins. I did add a little bit of orange extract after reading everyones reviews. This recipe made 29 muffins for me – which is fine as they will all get eaten fairly quickly! They are so good, you really don’t need to add the glaze (but the family wanted it anyways).
I didn’t have any clementine so I substituted a mango I had on hand. In order to use up all the pomegranate, I added 1/2 cup flour dusted into the batter. And used the remaining pearls to make the juice used in the glaze. Wow yum what a great recipe. I’m hoping to use the base recipe to go gluten free Thank you Thank you
The smeel during the making and baking took me back to my glorious memory of helping my mom make galletitas de naranja. Oh it was heavenly, and the taste was just sublime. Pomegranate give it a much needed crunch and fun pop of tartness.
I can make them for a bake sale!
Received a subscription to your magazine as a gift. Since I operate a small B&B where muffins are a ‘staple’ I’ve decided to make all of the muffins from the article in the January issue throughout the year and post the pics on my business FB page. This recipe stunned me. I absolutely love it and it was a hit with my guests.
I too was skeptical about using all of the clementines, but I shouldn’t have been. These turned out wonderfully. I didn’t have any pomegranate seeds, but since they technically operate as garnish I didn’t need them. Do let the milk come to room temperature. I didn’t and my muffins ended up looking a little flat.
So. Good. It is taking all my willpower not to polish off every last one by myself!
What a beautiful batter this recipe makes. These muffins are delicious!
Fabulous hit with my co-workers! Was a little hesitant about using the ‘whole’ clementine (peel & all), but it worked! Delicious.