Meyer Lemon Pomegranate Muffins
 
Makes 24 muffins
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • ¾ teaspoon (3.75 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (249 grams) pomegranate arils
  • 1 cup (240 grams) sour cream, room temperature
  • 1 cup (227 grams) unsalted butter, melted
  • 4 large eggs (200 grams)
  • 1 tablespoon (9 grams) poppy seeds
  • 1 tablespoon (3 grams) Meyer lemon zest
  • 1 tablespoon (15 grams) fresh Meyer lemon juice
  • Poppy Seed Streusel (recipe follows)
  • Pomegranate Molasses (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (12-cup) muffin pans.
  2. In a large bowl, sift together flour, sugar, baking soda, and salt. Stir in pomegranate arils.
  3. In another large bowl, whisk together sour cream, melted butter, eggs, poppy seeds, and lemon zest and juice. Fold flour mixture into sour cream mixture until well combined. Divide batter among prepared muffin cups. Sprinkle each muffin with about 1 tablespoon Poppy Seed Streusel.
  4. Bake until golden brown, 20 to 25 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Drizzle with Pomegranate Molasses.
Recipe by Bake from Scratch at https://bakefromscratch.com/meyer-lemon-pomegranate-muffins/