Pomegranate Orange Muffins in 37 Minutes

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a small bowl, toss the pomegranate arils with 1 tablespoon of flour until lightly coated.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. In a medium bowl, beat the eggs, then whisk in the oil, Greek yogurt, orange juice, orange zest, and vanilla until emulsified.
4. Pour the wet ingredients into the dry ingredients and fold together with a silicone spatula until just combined, avoiding overmixing.
5. Gently fold in the flour-coated pomegranate seeds and distribute the batter evenly among the 12 muffin cups, filling almost to the brim.
6. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick comes out clean. Let rest in the pan for 5 minutes before transferring to a wire rack.