Pomegranate Cream Cheese Surprise 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
- 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
- 1 cup 2% milk
- 1/4 cup butter, melted
- 1-1/4 cups pomegranate seeds
- 2 teaspoons coarse sugar
Reviews
These are amazing! I love the addition of pomegranate seeds. We've made this a few times using other berries too. Amazing.
Made these using the tiny Maine blueberries as I couldn't find any pomegranate seeds right now. These are THE BEST muffins and I will definitely be making them again and again. I can't wait to try them with the pomegranate seeds as soon as I find some. Highly recommend these delicious muffins!
I made these without the cream cheese filling and they are a great little muffin. The pomegranate seeds were a nice change from our favorite blueberry muffins.
I made a couple of changes- I didn't have pomegranate seeds or lemons on hand so I chopped fresh strawberries and used lime in place of the lemon. They turned out very good! They're lighter in texture in my opinion than a cake-type muffin and the cream cheese mixture didn't come out gooey. I cooked an additional 5 minutes, I think because the strawberries added a little more juice than pomegranates would. I would definitely make again, and try it as listed on the recipe next time! :)
I followed the recipe exactly and loved the way these muffins came out. Delicious but not too sweet. Just sweet enough with a hint of lemon and a delightful crumb. The pomegranate seeds just make this muffin. This is the first time I have cooked with these seeds. I advise getting all the ingredients out before starting as there are several steps to this recipe but it goes together quickly. Next time I will use a scant tablespoonful of filling as a tablespoon is almost too much. I highly recommend this recipe.Volunteer Field Editor
This is DANGEROUSLY DELICIOUS! My sister and I love cooking and baking together, and we made these muffins today. We followed the directions with the exception of using only 1 cup of pomegranate seeds because that is how they were prepackaged at grocery store. This amount was great - no need to purchase additional 1/4 cup. We added the coarse sugar to half of the muffins for comparison purposes. While they look great with the coarse sugar, it doesn't warrant a trip to the store if you don't have it on hand. The taste is also great minus the coarse sugar. This recipe could easily be adapted for use with other berries or chocolate chips in place of pomegranate seeds. LOVED this recipe!