Banana Cream Cheese Muffins with Crumb Topping
Indulge in the ultimate breakfast treat with these irresistible Banana Cream Cheese Muffins with Crumb Topping! Perfectly moist thanks to ripe bananas and a rich cream cheese swirl at the center, these muffins deliver a deliciously sweet and tangy surprise in every bite. The buttery crumb topping, infused with a hint of cinnamon, adds a delightful crunch, making these muffins a bakery-worthy delight straight from your home kitchen. Ready in under 40 minutes, they’re perfect for busy mornings, indulgent snacks, or weekend brunch spreads. Plus, they’re easy to make with simple pantry ingredients and can be stored in the fridge for days of enjoyment. Treat yourself to this decadent fusion of flavors and textures today!
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Recipe Information
Ingredients
- 3 large ripe bananas (mashed)
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.5 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 8 ounces cream cheese (softened)
- 0.25 cup powdered sugar
- 0.5 cup all-purpose flour (for crumb topping)
- 0.25 cup light brown sugar (for crumb topping)
- 0.5 teaspoon ground cinnamon (for crumb topping)
- 0.25 cup unsalted butter (cold and cubed)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners, or lightly grease with butter or non-stick spray.
In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, vanilla extract, and eggs. Whisk until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
In a small bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Set aside.
For the crumb topping, combine the flour, brown sugar, cinnamon, and cold butter in a small bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Scoop a tablespoon of the banana muffin batter into each muffin cup. Add about 1 teaspoon of the cream cheese mixture to the center of each batter layer. Top with additional banana muffin batter until each cup is about three-quarters full.
Sprinkle the crumb topping evenly over each muffin.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 627.7 g | 228% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 345.9 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 452 mg | 35% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
