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.
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.
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.