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Banana Cream Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 88 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Banana Cream Cheese Muffins are moist, flavorful muffins made with ripe bananas and a rich cream cheese swirl. These muffins feature a tender crumb with a perfect balance of sweetness from granulated and brown sugar, enhanced by the nutty crunch of chopped pecans. A luscious cream cheese topping is gently swirled into the batter, creating delightful pockets of creamy texture in every bite. Perfect for breakfast, brunch, or a satisfying snack, these muffins combine classic banana comfort with a decadent twist.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 4 medium over-ripe bananas, mashed
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans

Cream Cheese Swirl

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk, if needed

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prevent sticking and make clean-up easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until thoroughly combined. Set this bowl aside for later use.
  3. Combine Wet Ingredients: In a large bowl, whisk the mashed ripe bananas with the granulated sugar and light brown sugar. Then, beat in the egg, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
  4. Add Dry Ingredients: Slowly whisk the flour mixture into the banana mixture until there are no lumps left. Avoid overmixing as it can toughen the muffins. Fold in the chopped pecans gently for added texture.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each cup about three-quarters full.
  6. Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, then beat together until well combined. If the mixture is too thick, add up to 2 teaspoons of milk and beat again to slightly thin the consistency.
  7. Top and Swirl: Spoon about one tablespoon of the cream cheese mixture over each muffin batter. Take a toothpick or skewer and swirl the cream cheese gently into the batter. The swirl won’t look smooth but will create a beautiful marbled effect once baked.
  8. Bake Muffins: Place the muffin pan in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
  9. Cool and Serve: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Serve fresh for the best taste. Leftovers can be stored in an airtight container in the refrigerator and taste great at room temperature or slightly chilled.

Notes

  • Use over-ripe bananas for maximum sweetness and moisture.
  • If you prefer, substitute pecans with walnuts or omit nuts altogether.
  • The cream cheese swirl adds moisture and tang but can be skipped for plain banana muffins.
  • Do not overmix the batter to keep muffins light and tender.
  • Adjust baking time slightly if using jumbo or mini muffin pans.
  • For dairy-free variation, substitute cream cheese with a vegan alternative and use plant-based milk if needed.

Find it online: http://emilysplate.com/banana-cream-cheese-muffins-recipe/