Prepare muffin tins: Spray or add cupcake liners to 12 muffin tins.
In a large bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.
For the buttermilk: In a small measuring cup or bowl, combine milk and Wonderful Seedless Lemon juice. Stir and let mixture sit for 5–10 minutes or until curds form.
In a large bowl using a hand mixer or a stand mixer with a whisk attachment, beat together butter, sugar, and lemon zest until creamy, about 2 minutes. Add eggs, one at a time, followed by buttermilk, sour cream, and vanilla. Continue mixing until smooth and all ingredients are incorporated.
Gently stir in POM Wonderful Pomegranate Arils (reserving ¼ cup for top). Add batter evenly to each muffin tin. Top each muffin with reserved ¼ cup arils.
Bake 6 minutes; reduce oven temperature to 350°F. Continue to bake for another 10 minutes or until toothpick inserted in center comes out clean. Let muffins cool for 5 minutes in pan; then remove to a wire rack to cool completely.
Ingredients
1 cup POM Wonderful Pomegranate Arils, reserving ¼ cup for top
