Lemon Pomegranate Muffins with Lemon Glaze
Servings 11 large muffins or 12 smaller ones
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.