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Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins Recipe
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★★★★★

4.9 from 29 reviews

These Cream Cheese Banana Muffins are moist, flavorful, and perfect for breakfast or a snack. Made with ripe bananas, a hint of vanilla, crunchy pecans, and a luscious cream cheese swirl, these muffins strike a balance between sweet and tangy. The cream cheese topping adds a delightful texture contrast and a beautiful marbled effect on top, making this recipe both delicious and visually appealing.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 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 extract
  • 1/2 cup chopped pecans

Cream Cheese Topping

  • 4 oz cream cheese (softened)
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk (if needed)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. This ensures even leavening and seasoning throughout the muffins.
  3. Combine Wet Ingredients: In a large bowl, mash the overripe bananas well. Add granulated sugar and light brown sugar, then whisk together until smooth. Beat in the large egg, vegetable oil, and 2 teaspoons of vanilla extract until fully incorporated.
  4. Add Dry Ingredients: Gradually whisk the dry flour mixture into the wet banana mixture until just combined and no lumps remain. Be careful not to overmix as that can toughen the muffins. Fold in chopped pecans gently for texture and flavor.
  5. Prepare Cream Cheese Mixture: In a separate medium bowl, beat the softened cream cheese until smooth. Add in 2 tablespoons granulated sugar, the egg yolk, and 1 teaspoon vanilla extract. Beat the mixture until well combined and creamy. If it’s too thick, incorporate 2 teaspoons of milk to achieve a spreadable consistency.
  6. Fill Muffin Cups: Spoon the banana batter into the prepared muffin tins, filling each about 3/4 full to allow room for rising.
  7. Add Cream Cheese Swirl: Top each muffin with approximately 1 tablespoon of the cream cheese mixture. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled pattern. It doesn’t need to be perfectly smooth; the swirls will bake beautifully.
  8. Bake: Place the muffins in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
  9. Cool & Serve: Allow the muffins to cool slightly before serving. Enjoy warm, at room temperature, or slightly chilled for the best flavor and texture experience.
  10. Storage: Store any leftovers in an airtight container in the refrigerator. Muffins are best enjoyed within 2-3 days and taste great when warmed up or eaten chilled.

Notes

  • Use very ripe bananas with brown spots for the best sweetness and moisture.
  • If you prefer, substitute walnuts for pecans or omit nuts for a nut-free version.
  • The cream cheese swirl can be thinned with a little milk if it is too thick for easy swirling.
  • Make sure not to overmix the batter to keep the muffins light and fluffy.
  • To freeze, wrap muffins individually and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
  • For dairy-free option, substitute cream cheese and milk with plant-based alternatives.

Nutrition

Keywords: banana muffins, cream cheese muffins, banana dessert, easy muffin recipe, homemade muffins, banana nut muffins

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