Banana Cream Cheese Muffins Recipe
Introduction
Banana Cream Cheese Muffins are a delightful treat combining the sweetness of ripe bananas with the rich, tangy flavor of cream cheese. These moist and tender muffins make a perfect breakfast or snack for any time of day.
Ingredients
- 2 ripe bananas
- 2 cups all-purpose flour
- 4 ounces cream cheese, softened
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
- Step 2: In a large mixing bowl, mash the bananas until smooth. Add the softened cream cheese and sugar, then mix until well combined.
- Step 3: Gradually add the flour to the banana mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Step 4: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Step 5: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Remove from the oven and allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use very ripe bananas for the best flavor and natural sweetness.
- Try adding a handful of chopped nuts or chocolate chips for added texture.
- For a lighter option, substitute half of the all-purpose flour with whole wheat flour.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well—just thaw and drain any excess liquid before mashing to avoid a wet batter.
Is cream cheese necessary in these muffins?
The cream cheese adds a rich, tangy flavor and moist texture, but you can omit it if preferred, though the muffins will be less creamy.
PrintBanana Cream Cheese Muffins Recipe
These Banana Cream Cheese Muffins combine the natural sweetness and moistness of ripe bananas with the rich creaminess of a luscious cream cheese filling. Baked to golden perfection, these muffins offer a delightful soft crumb with a tangy surprise inside, perfect for breakfast or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Banana Muffin Batter
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time the batter is ready.
- Prepare the Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth. Set aside.
- Make the Banana Muffin Batter: In a large bowl, mash the ripe bananas thoroughly. Add the sugar, egg, vegetable oil, and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet banana mixture, stirring just until combined to avoid overmixing.
- Fill the Muffin Cups: Line a muffin tin with paper liners or grease it lightly. Spoon a tablespoon of the banana batter into each cup, then add about a teaspoon of the cream cheese mixture in the center. Cover with another tablespoon of banana batter to seal in the cream cheese filling.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the muffins are set and a toothpick inserted into the batter (not the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- The cream cheese filling adds a delicious tangy contrast to the sweet banana muffin.
- Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Frozen muffins can be reheated in the microwave for 20-30 seconds.
Keywords: Banana muffins, Cream cheese muffins, Breakfast muffins, Moist banana muffins
