You may also like
Categories:
cream cheese sugar lemon zest vanilla flour sugar baking powder lemon zest salt egg milk butter pomegranate seeds coarse sugar
Viewed: 46 - Published at: 3 years agoIngredients
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 3/4 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1 large egg
- 1 cup 2% milk
- 1/4 cup butter, melted
- 1-1/4 cups pomegranate seeds
- 2 teaspoons coarse sugar
Method
- Preheat oven to 400°. For filling, mix first four ingredients until blended.
- In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds.
- Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar.
- Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
