Lemon Pomegranate Muffins with Lemon Glaze

The pomegranate seeds I had in my refrigerator were about to expire so I decided to make some muffins using them and some fresh lemon juice. The lemon pomegranate muffins with a lemon glaze turned out AMAZING! My kids both loved them as their after-school snack and asked if they could have another one for dessert after dinner.

Lemon Pomegranate Muffins with Lemon Glaze

Ingredients:

How to Make Lemon Pomegranate Muffins with Lemon Glaze

Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.

Mix together in a bowl, the flour, baking powder, and salt until well combined.

Beat the Greek yogurt, 1 cup of sugar, coconut oil, eggs, lemon juice, vanilla, and lemon zest until creamy.

Slowly add the flour mixture to the yogurt mixture until well combined. Don’t overmix. Gently fold all but 2 tablespoons of the pomegranate arils.

Pour the batter evenly into the prepared muffin tin.

Top each muffin with a few more of the remaining pomegranate seeds then sprinkle the tablespoon of sugar evenly over each muffin.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean.

Remove from the oven and let the muffins sit in the pan for a few minutes before carefully removing them from the pan and placing them on a cooling rack.

Make the glaze by combining the powdered sugar, lemon zest, and lemon juice until smooth and creamy and the consistency you desire.

Spoon drizzle the lemon glaze over the muffins. Enjoy.

Lemon Pomegranate Muffins with Lemon Glaze

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Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 11 large muffins or 12 smaller ones

Author: Pam - For the Love of Cooking

Equipment

• Hand mixer
• Muffin Tin

Ingredients

Ingredients:

• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt
• 1 cup granulated sugar + 1 tablespoon divided
• ½ cup coconut oil melted
• 2 eggs
• Juice of 1 lemon
• 2 tsp vanilla extract
• Zest of 1 lemon
• ½ cup pomegranate arils lightly rinsed and strained

Lemon Glaze:

• ¾ cup powdered sugar
• 1-2 tablespoons fresh lemon juice
• ½ tsp lemon zest

Instructions

• Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.
• Mix together in a bowl, the flour, baking powder, and salt until well combined.
• With a hand mixer, beat the Greek yogurt, 1 cup of sugar, coconut oil, eggs, lemon juice, vanilla, and lemon zest until creamy.
• Slowly add the flour mixture to the yogurt mixture until well combined. Don’t overmix. Gently fold all but 2 tablespoons of the pomegranate arils.
• Pour the batter evenly into the prepared muffin tin.
• Top each muffin with a few more of the remaining pomegranate seeds then sprinkle the tablespoon of sugar evenly over each muffin.
• Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean.
• Remove from the oven and let the muffins sit in the pan for a few minutes before carefully removing them from the pan and placing them on a cooling rack.
• Make the glaze by combining the powdered sugar, lemon zest, and lemon juice until smooth and creamy and the consistency you desire.
• Spoon drizzle the lemon glaze over the muffins. Enjoy.

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