Banana Cream Cheese Muffins

There’s something incredibly comforting about a warm muffin, especially when it’s bursting with flavor and a touch of creaminess. These Banana Cream Cheese Muffins are the perfect blend of sweet, rich banana, and tangy cream cheese, making them a delightful treat for breakfast, a snack, or even dessert. Imagine biting into a soft, moist muffin with a creamy center that gives you a little surprise. This recipe will not only satisfy your taste buds but also make your kitchen smell divine!

Why Banana Cream Cheese Muffins is Worth Your Time

Banana Cream Cheese Muffins are a fantastic way to use up overripe bananas, turning what might be considered waste into a delicious, moist treat. The combination of bananas and cream cheese creates a unique flavor profile that is both sweet and slightly tangy, elevating the traditional muffin to something extraordinary. These muffins are also incredibly easy to make, requiring minimal effort for maximum reward. Plus, they freeze beautifully, so you can enjoy them whenever a craving strikes!

Ingredient List

• 1 1/2 cups all-purpose flour, spoon and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 4 oz (125g) cream cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 2 mashed overripe bananas
• 1/2 cup walnut pieces
• 4 oz (125g) cream cheese
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 egg
• 1 teaspoon vanilla extract

What’s in the Gear List

• Mixing Bowls: You’ll need a large bowl for the muffin batter and a smaller bowl for the cream cheese filling.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
• Muffin Tin: A standard 12-cup muffin tin works perfectly for this recipe.
• Electric Mixer: While a whisk will do, an electric mixer makes it easier to cream the butter and sugar.
• Spoon or Ice Cream Scoop: For portioning the batter into the muffin cups.
• Cooling Rack: To let the muffins cool evenly after baking.

Banana Cream Cheese Muffins: Step-by-Step Guide

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This is the perfect temperature for baking fluffy muffins.

Step 2: Prepare the Muffin Tin

Line a 12-cup muffin tin with paper liners or grease it lightly with butter or cooking spray to prevent sticking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Set this bowl aside for now.

Step 4: Cream Butter and Sugar

In another bowl, use an electric mixer to beat the room temperature butter and sugar together until light and fluffy, about 3-4 minutes.

Step 5: Add Cream Cheese

Add the 4 oz of cream cheese to the butter mixture and mix until well combined and creamy.

Step 6: Incorporate Eggs and Bananas

Add in the egg, vanilla extract, and the mashed overripe bananas. Mix until everything is just combined.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 8: Fold in Walnuts

Gently fold in the walnut pieces. This adds a delightful crunch and enhances the flavor of the muffins.

Step 9: Prepare the Cream Cheese Filling

In a small bowl, beat together the remaining 4 oz of cream cheese, 1 tablespoon of sugar, 1 tablespoon of flour, 1 egg, and 1 teaspoon of vanilla extract until smooth.

Step 10: Fill Muffin Tins

Spoon a little bit of the muffin batter into each muffin cup, filling them about halfway. Then, add a dollop of the cream cheese filling on top of the batter, followed by another spoonful of batter to cover the filling.

Step 11: Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

Step 12: Cool Down

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.

Smart Substitutions

• Gluten-Free Flour: Substitute all-purpose flour with a gluten-free blend for gluten-free muffins.
• Maple Syrup or Honey: Replace sugar with maple syrup or honey for a natural sweetener option.
• Vegetable Oil: Use vegetable oil instead of butter for a dairy-free version.
• Chopped Pecans: If you prefer, replace walnuts with pecans or omit nuts altogether.

Notes from the Test Kitchen

These Banana Cream Cheese Muffins are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for about 15-20 seconds or warm them in a toaster oven.

Save It for Later

If you want to enjoy these muffins later, consider making a double batch. They freeze wonderfully, so you can have a delicious breakfast or snack ready to go whenever you need it. Just remember to label your bags with the date and contents for easy access!

Ask & Learn

Can I use frozen bananas for this recipe?

Yes, frozen bananas work great! Just make sure to thaw them completely and drain any excess liquid before mashing.

What can I substitute for cream cheese?

If you don’t have cream cheese, you can use Greek yogurt or ricotta cheese as an alternative, though the flavor and texture will vary slightly.

Are these muffins healthy?

While they do contain sugar and butter, you can make them healthier by using whole wheat flour, reducing the sugar, or adding more fruits and nuts. Moderation is key!

Can I add chocolate chips to the batter?

Absolutely! Chocolate chips would be a delightful addition, adding an extra layer of sweetness to the muffins.

That’s a Wrap

These Banana Cream Cheese Muffins are a delightful and easy way to bring a smile to your face and a warm treat to your kitchen. With their moist texture, creamy filling, and a hint of nuttiness, they’re sure to become a family favorite. So, gather your ingredients, follow the steps, and enjoy the beautiful aroma that fills your home as you bake these delicious treats. Happy baking!

Banana Cream Cheese Muffins

These Banana Cream Cheese Muffins are a deliciously moist treat bursting with flavor!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Muffins:

• 1 1/2 cups all-purpose flour spoon and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 stick unsalted butter room temperature
• 1 cup sugar
• 4 oz cream cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 2 mashed overripe bananas
• 1/2 cup walnut pieces

For the Cream Cheese Filling:

• 4 oz cream cheese
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Measuring cups and spoons
• Muffin tin
• Electric mixer
• Spoon or Ice Cream Scoop
• Cooling rack

Method

 

Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners or grease it lightly.
3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt.
4. In another bowl, beat the room temperature butter and sugar until light and fluffy, about 3-4 minutes.
5. Add the cream cheese to the butter mixture and mix until well combined.
6. Add in the egg, vanilla extract, and mashed bananas. Mix until just combined.
7. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
8. Gently fold in the walnut pieces.
9. In a small bowl, beat together the remaining cream cheese, sugar, flour, egg, and vanilla extract until smooth.
10. Spoon a bit of muffin batter into each cup, add a dollop of cream cheese filling, and cover with more batter.
11. Bake for 20-25 minutes or until a toothpick comes out clean.
12. Let the muffins cool in the pan for about 5 minutes, then transfer to a cooling rack.

Notes

• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• They freeze well in a zip-top bag for up to 3 months.
• Reheat in the microwave for about 15-20 seconds before serving.