Taste of Home
Pomegranate Cream Cheese Surprise Muffins
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 16 muffins.
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
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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3/4 teaspoon grated lemon zest
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1/4 teaspoon vanilla extract
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MUFFINS:
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2 cups all-purpose flour
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2/3 cup sugar
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1 tablespoon baking powder
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1 teaspoon grated lemon zest
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1/2 teaspoon salt
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1 large egg, room temperature
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1 cup 2% milk
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1/4 cup butter, melted
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1-1/4 cups pomegranate seeds
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2 teaspoons coarse sugar
Directions
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1.
Preheat oven to 400°. For filling, mix first 4 ingredients until blended.
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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.
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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.
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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.
Nutrition Facts
1 muffin: 211 calories, 9g fat (5g saturated fat), 35mg cholesterol, 244mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 4g protein.
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