Cinnamon Raisin Banana Cheese Muffins
Indulge in the irresistible blend of warm spices, natural sweetness, and creamy decadence with these Cinnamon Raisin Banana Cheese Muffins. Perfectly moist and bursting with flavor, these muffins combine ripe bananas, plump raisins, and a hint of cinnamon for a comforting twist on classic banana bread. The surprise center of melty cream cheese adds a luscious, tangy contrast to every bite. Easy to whip up in under 40 minutes, these bakery-style treats are ideal for breakfast on the go, a midday snack, or even dessert. Whether served warm or at room temperature, these muffins bring together fluffy texture, rich flavor, and a touch of nostalgia.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Ripe bananas
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.25 cups Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Raisins
- 3 ounces Cream cheese, cubed into small pieces
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in granulated sugar, brown sugar, melted butter, egg, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the raisins gently to distribute them evenly throughout the batter.
Spoon a small amount of batter into the bottom of each prepared muffin cup, filling each about one-quarter full.
Add a small cube of cream cheese to the center of each muffin cup, then cover with more batter until the muffin cups are about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted near the edge of the muffin comes out clean (avoid the cream cheese center when testing).
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 225.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 281 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2003 mg | 43% | |
*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.
