Introduction

These Banana Cream Cheese Muffins are a delightful blend of sweet bananas and creamy filling, perfect for breakfast or a snack. Soft and moist, they combine the flavors of ripe bananas and smooth cream cheese in every bite.

Creamy Banana Cream Cheese Muffins Recipe - Recipe Image

Ingredients

3 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.
Step 2: In a large bowl, mash the ripe bananas until smooth. Add the sugar and mix well.
Step 3: Stir in the softened cream cheese until evenly distributed.
Step 4: Gradually add the flour and gently fold it into the banana mixture until just combined. Do not overmix.
Step 5: Fill each muffin cup about three-quarters full with the batter.
Step 6: Bake for 20-25 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
Step 7: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter.
Try folding in chopped nuts or chocolate chips for added texture.
If you prefer a lighter muffin, substitute half the flour with whole wheat flour.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

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. Thaw and drain any excess liquid before mashing to avoid soggy batter.

Is it necessary to use cream cheese in these muffins?

Cream cheese adds a rich, creamy texture and flavor, but if you prefer, you can omit it or substitute with Greek yogurt for a lighter option.

Creamy Banana Cream Cheese Muffins Recipe

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★★★★★

4.5 from 90 reviews

These Banana Cream Cheese Muffins are moist, flavorful, and perfect for breakfast or a snack. Made with ripe bananas and a rich cream cheese filling, these muffins offer a delightful balance of sweetness and tang in every bite.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Banana Muffin Batter

3 ripe bananas, mashed
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract

Cream Cheese Filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract

Instructions

Prepare Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
Make Banana Batter: In a large bowl, combine mashed bananas, melted butter, sugar, eggs, and vanilla extract. Mix until well combined. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fill Muffin Cups: Spoon about one tablespoon of banana batter into each muffin cup. Then add a spoonful of the cream cheese filling in the center of each muffin. Finally, cover the cream cheese with more banana batter until the muffin cups are about 3/4 full.
Bake Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes or until muffins are golden brown and a toothpick inserted into the banana batter (not cream cheese center) comes out clean.
Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Use very ripe bananas for the best natural sweetness and flavor.
Do not overmix the batter to keep muffins tender.
The cream cheese filling adds moisture and a delicious tang that complements the sweet bananas.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a dairy-free version, substitute cream cheese with a vegan alternative.

Keywords: banana muffins, cream cheese muffins, breakfast muffins, easy banana muffin recipe, moist muffins