Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup sugar3/4 teaspoon grated lemon zest1/4 teaspoon vanilla extractMUFFINS:2 cups all-purpose flour2/3 cup sugar1 tablespoon baking powder1 teaspoon grated lemon zest1/2 teaspoon salt1 large egg, room temperature1 cup 2% milk1/4 cup butter, melted1-1/4 cups pomegranate seeds2 teaspoons coarse sugar
Preparation
Preheat oven to 400°. For filling, mix first 4 ingredients until blended.
In a large bowl, whisk together first 5 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.
