Banana Cream Cheese Muffins

These Banana Cream Cheese Muffins are soft, moist, and swirled with sweet vanilla cream cheese. Made with ripe bananas and simple pantry ingredients, they’re the perfect breakfast or snack.

Prep Time20

Cook Time18

Cooling Time10

Total Time48

Servings:

Calories: 250kcal

Author: Karin and Ken

Ingredients

Muffins

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed banana 2-3 ripe bananas
⅓ cup granulated sugar
⅓ Cup light brown sugar
¼ cup butter melted
1 large egg
1 ½ teaspoon vanilla extract
½ cup chopped walnuts

Cream Cheese Topping

4 oz cream cheese softened, ½ a brick
2 tablespoons confectioners sugar
1 teaspoon vanilla extract

Instructions

Muffins

Preheat the oven to 350 degrees and line a muffin tin with paper liners.
In a medium sized bowl, add the flour, baking powder, baking soda and salt. Whisk together until well combined.
In a large mixing bowl, add the mashed banana, granulated sugar, brown sugar, butter, egg and vanilla extract. Using a handheld or stand electric mixer, beat together on low speed until all ingredients are combined.
Add half of the flour to the mixture and stir using a rubber spatula or wooden spoon. Add the remaining flour, stirring until well blended.
Mix in the chopped walnuts.
Spoon the muffin mixture into the lined muffin tins until ½ - ¾ filled.

Cream Cheese Topping

In a separate bowl, add the cream cheese, confectioners sugar and vanilla extract. Beat on low speed until well combined.
Top each muffin with a spoonful of the cream cheese. Using a butter knife, move in an up and down, circular or figure eight motion to swirl some of the cream cheese into the batter.
Bake the muffins for 15-18 minutes or until the tops are firm.
Remove from heat and allow to cool in the muffin tins for 8-10 minutes before removing and placing on rack. Serve at room temperature or slightly chilled.

Video

Notes

Use overripe bananas: The riper the banana, with lots of brown spots, the sweeter and more flavorful your muffins will be.
Measure flour properly: For best results, spoon flour into measuring cup and level off. Too little flour means flat, dense muffins and too much means muffins will be dry and heavy.
Do not overmix the batter: Overmixing the batter can cause dense muffins instead of light and airy. Stir just until the flour disappears.
Bakery-style tops: Sprinkle on a little coarse sugar before baking.
Storage: Place totally cooled muffins in air tight container in refrigerator for up to 3-4 days or freeze for up to 2 months.
Muffins are done: The tops should feel firm and a toothpick inserted into the muffin portion (not the cream cheese) should come out clean with maybe a crumb or two attached.

Nutrition