Step 1

Preheat oven to 400 degrees F and grease muffin tins with butter.

Step 2

In a large bowl, sift together flour, baking power, baking soda, sugar, and salt. Set aside.

Step 3

In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Continually scrape bottom of pan to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool. Take care not to burn.

Step 4

In a separate bowl, whisk eggs, buttermilk, orange zest, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the pomegranate arils.

Step 5

Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). Test by inserting cake tester into center of muffin and ensure batter is fully cooked. When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.