Pomegranate Cream Cheese Surprise Muffins

Name: Pomegranate Cream Cheese Surprise Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 muffins
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/2 cup sugar; 3/4 teaspoon grated lemon zest; 1/4 teaspoon vanilla extract; MUFFINS:; 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, room temperature; 1 cup 2% milk; 1/4 cup butter, melted; 1-1/4 cups pomegranate seeds; 2 teaspoons coarse sugar

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 30 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Jodie Gharbi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 24, 2022

I baked these muffins for the kids I babysit, and they couldn't get enough. Their favorite part? The filling, of course! —Jodie Gharbi, Shreveport, Louisiana

Health Tip: The sprinkle of coarse sugar on these muffins adds crunch and sweetness like a streusel topping without adding a lot of calories.

TEST KITCHEN APPROVED

Pomegranate Cream Cheese Surprise Muffins

6 Reviews Add your review

Yield:16 muffins

Prep:30 min

Cook:20 min

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Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
muffins:

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, room temperature
1 cup 2% milk
1/4 cup butter, melted
1-1/4 cups pomegranate seeds
2 teaspoons coarse sugar

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Directions

1
Preheat oven to 400°. For filling, mix first 4 ingredients until blended.

2
In a large bowl, whisk together first 5 muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds.
3
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.
4
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.