Oatmeal Pomegranate Muffins

I love being inspired.

I am inspired everyday from recipes, to decorating ideas to well, almost anything where sometimes it makes my head spin.  

I’m also bad at making decisions.  I am a bit of a perfectionist and sometimes it takes me forever to decide on little things because I want things just right.   It might be hereditary because my mother is the same way too (right, Mom)!   

via Instagram

When I saw this amazing post on Not Rachael Ray on How to Eat a Pomegranate I was inspired to pick up one of these beauties and whip up something delicious however it took me forever to decide exactly what I wanted to make.  

Last week Bake Your Day shared a delicious recipe for Apple Pomegranate Crumble  that I am anxious to try so I knew I needed to break open this pomegranate that has been staring at me in the fruit bowl.

So with pomegranate seeds (also known as arils) finally in sight, a recipe I am anxious to try along with a recipe I am ready to whip up, it’s time to get baking.  Wow, I finally made a decision! 

I created these muffins for guests staying with us over the holidays.  I made them now and they are in the freezer so I’ll be able to thaw these out in a few weeks.    

These muffins are moist and delicious and the oatmeal pomegranate topping is fantastic.  

Here are a couple things about these muffins-
– The topping is delicious.  Be generous with sprinkling the muffin tops.  Since the muffins expand,  the more topping, the better.  
– If you don’t have the POM Pomegranate juice on hand, don’t worry.  It doesn’t make a huge impact in the taste of the muffins.  I had it on hand so I tossed it in but don’t go buying it just for this recipe, unless you really want to of course
– Sugar, sugar, sugar.  If you don’t like overly sweet muffins, go 3/4 cup sugar.  If you like a sweeter muffin use 1 cup sugar.  I use 3/4 cup for this recipe and I liked it. I didn’t want the sugar to overpower the taste of the oatmeal and pomegranate.  Its personal preference, so I like to share the variation.  
– Lastly, you have to try these muffins.  It is the pomegranate version of the a blueberry muffin so to speak with oatmeal.  Yummy, yummy, good!

Oatmeal Pomegranate Muffins

Makes 14 muffins

1 3/4 cup all-purpose flour
3/4 cup sugar*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, lightly beaten
1/2 cup vegetable oil
1/3 cup 100% pomegranate juice (like POM)
1 cup pomegranate seeds (arils)
1/2 cup old fashion rolled oats

2 tablespoons butter, melted
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup old fashion rolled oats
1/4 cup pomegranate seeds (arils)

Preheat oven at 350 degrees.  Line muffin tin with paper liners and set aside.

In a large bowl sift flour, sugar, baking powder, baking soda, salt and cinnamon.  Make a well in the center of the flour mixture and add in eggs, vegetable oil and pomegranate juice.  Stir together until well combined.  Stir in pomegranate seeds and rolled oats.

Pour batter in to lined muffin tins 3/4 full.

For topping-
In a medium bowl stir together butter, brown sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended.  Generously sprinkle on to tops of each muffin.

Bake in a preheated oven for 22-27 minutes until tester inserted in to the center of the muffin comes out clean.

Cool on wire rack.

*For a sweeter muffin increase sugar to 1 cup.

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  1. These look so tasty and I saw pomegranates in the grocery the other day…. I’ve always been scared, so I’ll have to try for sure now! Thanks! I am a new follower!!

  2. This is fantastic! Thank you so much for linking…it totally makes my day that my crumble helped to inspired you to bake with pomegranates. I wish I could have one of these right now, they looks so wonderful!

  3. These look great and pomegranates are in season in AZ right now. I dont have any pomegranate juice though. Do you think I can skip it?

    1. Hi Sarah. I wouldn’t suggest skipping the pomegranate juice. You could substitute with an alternative juice like apple juice but it won’t give you the same outcome as if you had the pom juice added. Let me know if you give these a try how they turned out for you! 🙂

  4. I pickec up some POM juice and they turned out perfect! The only change I made was replacing 1/2 the oil with applesauce. They are delicious, this recipe is definitely a keeper!

  5. Really great recipe, thanks! I also replaced the oil with home made none sweetened apple sauce,and it was perfect. I also added white chocolate chips to the topping.

  6. I just have to tell you – these muffins are fabulous! I tried them with pomegranates a while back and loved them. Just tried them with tart cherries today, and they were so fresh tasting. I did use whole wheat flour both times, so anyone that is wanting to use whole wheat instead, simply use 7/8 cup whole wheat flour for every 1 cup all-purpose flour. Turns out wonderful!

  7. Hey! These look delish!

    Just wondering, if you don’t have the pom juice on hand, should you add some other sort of liquid, or just omit it all together? I’m assuming the liquid is necessary, but figured I’d ask!

    Am making these sooooooon. Yummy.

    1. The Pom juice is essential in this recipe to really give it that Pomegranate taste. If you don’t have it, it could use milk instead but it will definitely change the outcome of the taste from the original recipe. Hope that helps!

      1. If you have a food mill, just take an extra pomegranate and pass the seeds through the mill (as many as are necessary for the amount of juice you need)… and voilà, you have pomegranate juice! The hard white seeds stay in the mill. We have a pomegranate tree, and do it all the time. 🙂

  8. I am confused. In the blog, you stated the pomegranate juice doesn’t make a huge impact on flavor. However, in the comments you said the pom juice is essential. I’m curious: have you tried it with and without the juice? Or do you know if any of your readers have? Is it really essential or does it not make a huge impact?

    1. Hi Grace. I have made these both ways and I prefer it with the juice as it adds that extra layer of pomegranante flavor. If you don’t have POM juice on hand, you can make these muffins without it, but it will lack slightly in flavor and is almost like a blueberry muffin with pomegranante arils instead of blueberries. With the juice you get that additional flavor throughout the muffin as well. I hope that helps!

    2. I make my own juice by passing the seeds through a hand-cranked food mill. The hard white seeds stay in the mill, and you have as much fresh pomegranate juice as you want. 🙂

  9. These look wonderful trying them right now opted for.whole wheat flour, would have used applesauce but was out. I am thrilled to find a way to bake with pomegranates. Thank you.

  10. I bought two containers of the seeds at Costco and wondered what I was going to do with them after I used some for a salad. Now I know. I wonder if I can chopped the seeds in food processor and strain to get the needed juice. I typically don’t drink juice so don’t have juice substitutes in the house.

    Thanks for the recipe.

  11. Thanks for this recipe! I made some substitutions to make it a little healthier: 3/4 c whole wheat flour (and 1 c all-purpose), and applesauce in place of most of the oil (about 1/3 c applesauce and then added oil to make 1/2 c). I didn’t have pomegranate juice so I used milk with about 1 Tbsp lemon juice to make 1/3 c liquid. I am trying to cut back on sugar so I left the topping off–they still turned out really yummy! I got cups of fresh arils from Costco so I have enough for another batch of these in the next week.

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