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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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    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
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 1-1/4 cups pomegranate seeds
  • 2 teaspoons coarse sugar

Directions

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