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Cream Cheese Banana Muffins Recipe

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3.8 from 9 reviews

Deliciously moist and flavorful Cream Cheese Banana Muffins, featuring ripe bananas, chopped pecans, and a creamy swirl of sweetened cream cheese on top. These muffins are perfect for breakfast or a snack, combining the natural sweetness of bananas with a rich cream cheese topping.

Ingredients

Muffin Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 medium over-ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla bean paste
  • 1/2 cup chopped pecans

Cream Cheese Swirl

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons milk (optional, if needed to thin mixture)

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 cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until fully combined. Set this mixture aside.
  3. Combine Wet Ingredients and Batter: In a large bowl, whisk the mashed bananas with granulated sugar and brown sugar. Beat in the egg, vegetable oil, and vanilla bean paste. Gradually add the dry ingredients to the wet mixture, whisking until just combined and no lumps remain. Fold in the chopped pecans gently to distribute evenly.
  4. Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla bean paste. Beat until the mixture is well combined and creamy. If it is too thick, add up to 2 teaspoons of milk to thin it slightly for easier swirling.
  5. Fill Muffin Tins and Add Cream Cheese: Spoon the banana batter into the prepared muffin liners, filling each about three-quarters full. Dollop approximately 1 tablespoon of the cream cheese mixture on top of each muffin and use a toothpick to swirl the cream cheese through the batter, creating a marbled effect.
  6. Bake Muffins: Bake the muffins in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden and set.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before serving. Serve them fresh for best taste and texture. Store any leftovers in an airtight container in the refrigerator. They can be enjoyed at room temperature or slightly chilled.

Notes

  • Use over-ripe bananas for maximum sweetness and moisture.
  • If your cream cheese mixture is too thick to swirl easily, add a small amount of milk to thin it out.
  • Chopped pecans can be substituted with walnuts or omitted for nut-free muffins.
  • These muffins store well in the fridge and can be warmed slightly before eating.
  • Make sure not to overmix the batter to keep muffins tender and fluffy.

Find it online: https://recipeplenty.com/cream-cheese-banana-muffins-recipe/