Pomegranate Cream Cheese Surprise Muffins Recipes

POMEGRANATE-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
• Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
• Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.

POMEGRANATE CREAM CHEESE SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. For filling, mix first four ingredients until blended. , In a large bowl, whisk together first five 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.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

JAM & CREAM CHEESE MUFFINS

Steps:

• 1. Preheat oven @ 375°
• 2. In a mixing bowl , beat the cream cheese , powdered sugar and extract until smooth ; set aside.
• 3. In a large bowl , combine the flour , baking powder and salt
• 4. In another small mixing bowl , beat the egg , milk , brown sugar , butter and extract .
• 5. Stir in the dry ingredients just until moistened.
• 6. Spoon 1/2 of the batter into greased muffin cups.
• 7. Top each with 1 TBS. cream cheese mixture and 1 Teas. of the jam.
• 8. Top with the remaining batter.
• 9. Bake for 18-20 minutes or until a tooth pick comes out clean and the tops are golden brown.
• 10. Cool for 5 minutes in the pans and then remove onto a wire rack.

BLUEBERRY LEMON CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 350F degrees.
• Line muffin tin with cupcake liners.
• Beat cream cheese and butter until smooth.
• Add lemon juice, lemon zest and vanilla and continue beating until combined.
• Add milk and eggs and beat until well blended.
• Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
• Gradually add flour mixture to cream cheese mixture until combined.
• Fold in the blueberries.
• Scoop the batter into muffin tins until about ¾ full.
• Bake for 30 minutes or until just starting to turn golden brown.
• Let cool slightly.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Toss blueberries with about 2 tablespoons flour and set aside.
• Combine remaining flour with the other dry ingredients and set aside.
• In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
• Add eggs, then flour mixture, butter and milk and mix until just moistened.
• Fold in the blueberries.
• Fill paper-lined muffin pans 2/3 full.
• Bake for 18-20 minutes or until lightly browned.
• Remove from pan immediately.

CREAM CHEESE FILLED PUMPKIN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
• Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
• Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!