At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 muffins
• Prep time: 20 minutes
• Cook time: 20–22 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 muffins.

• Calories: 300 kcal
• Protein: 5 g
• Carbohydrates: 26 g
• Fat: 21 g
• Sodium: 26 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Muffin Batter

Have these measured and ready before you begin.

• 2 eggs
• 5 tablespoons granulated sugar
• about 7 tablespoons (100 ml) neutral oil
• about 2/3 U.S. cup (150 ml) milk
• about 1 1/4 U.S. cups (300 ml by volume) all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• Grated zest of 1 lemon
• 3 tablespoons chocolate chips
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract

For Serving

• 1 medium pomegranate
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Beat the eggs and sugar until creamy, then whisk in the neutral oil and the batter milk.

2. Mix in the sifted flour, baking powder, vanilla, cocoa, and lemon zest, then fold in 2 tablespoons of the chocolate chips.

3. Line a muffin pan with paper liners, divide in the batter while leaving about 1/2 inch of headroom, and scatter over the remaining chocolate chips.

4. Bake at 350°F (175°C) for 20–22 minutes, until a tester comes out clean; cool completely.

5. Whip the cold cream, powdered sugar, and vanilla to medium-firm peaks and refrigerate until needed.

6. Remove the pomegranate arils and discard all white pith, then pipe the chilled cream over the muffins, add the arils, and serve without a long delay.

Sources

1. USDA FoodData Central — April 2026 data release