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Lemon Pomegranate Muffins with Lemon Glaze

Lemon Pomegranate Muffins with a 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 muffins turned out AMAZING! My kids both absolutely loved them as their after-school snack and asked if they could have another one for dessert after dinner. These lemon pomegranate muffins with a lemon glaze were really lemony and the sweet pop from the pomegranate arils made these pretty muffins extra tasty for my kids.

Lemon Pomegranate Muffins with a Lemon Glaze

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 together until creamy. Slowly add the flour mixture into the yogurt mixture until well combined. Don’t over mix. 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.

Lemon Pomegranate Muffins with a Lemon Glaze

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.

Combine the powdered sugar, lemon zest, and lemon juice together until smooth and creamy and the consistency you desire. Spoon drizzle the lemon glaze over the muffins. Enjoy.

Lemon Pomegranate Muffins with a Lemon Glaze

 

Lemon Pomegranate Muffins with Lemon Glaze

 

Yield: 11 muffins

  Total Time: 23-25 minutes +/-

Ingredients:

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

Lemon Glaze:

3/4 cup powdered sugar
1-2 tablespoons fresh lemon juice
1/2 tsp lemon zest

Directions:

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 together until creamy. Slowly add the flour mixture into the yogurt mixture until well combined. Don’t over mix. Gently fold all but 2 tablespoons of the pomegranate seeds. 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 remove them from the pan and place them on a cooling rack.

Combine the powdered sugar, lemon zest, and lemon juice together until smooth and creamy and the consistency you desire. Spoon drizzle the lemon glaze over the muffins. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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7 Comments

  1. those things expire? hmm. you learn something new everyday! great way to save them–i love their size and that glaze is dynamite.