Banana Muffins with Cream Cheese
Soft, moist, and bursting with the natural sweetness of ripe bananas, these Banana Muffins with Cream Cheese are a delightful twist on a classic treat. Each bite offers the perfect balance between the fluffy banana-infused batter and a creamy, tangy cream cheese filling nestled in the center. Enhanced with warm notes of cinnamon and a hint of vanilla, these muffins are a comforting indulgence that’s easy to make in under an hour. Ideal for breakfast, brunch, or an afternoon snack, they’re a crowd-pleasing option for any occasion. Plus, with simple pantry ingredients and a quick prep process, this recipe is a go-to favorite for busy bakers. Store these delicious muffins in the refrigerator for up to five days and enjoy the perfect pairing of banana and cream cheese in every bite!
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Recipe Information
Ingredients
- 3 large Ripe bananas (mashed)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 8 ounces Cream cheese (softened)
- 0.25 cup Powdered sugar
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Do not overmix.
In another bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. Set aside.
Spoon a layer of banana muffin batter into each muffin cup, filling about 1/3 of the way.
Add a dollop (about 1 teaspoon) of the cream cheese mixture on top of the batter in each cup.
Cover the cream cheese filling with another spoonful of muffin batter, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them 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 |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 274.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 380 mg | 29% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1925 mg | 41% | |
*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.
