Banana 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
Scale
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
Find it online: https://cookwithyana.com/banana-cream-cheese-muffins-recipe/
