Print

Banana Cream Cheese Muffins Recipe

Banana Cream Cheese Muffins Recipe
Print Recipe

★★★★★

5.2 from 19 reviews

These Banana Cream Cheese Muffins are a delightful breakfast or snack option, combining moist banana muffins with a luscious cream cheese swirl. Featuring ripe bananas, a touch of brown sugar, and crunchy pecans, the muffins are moist and flavorful with a creamy, tangy contrast from the cream cheese topping.

Ingredients

Scale

Muffins

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 medium over-ripe bananas, mashed
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans

Cream Cheese Swirl

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners to prevent sticking and make removal easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until they are well combined, then set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the mashed over-ripe bananas with granulated sugar and light brown sugar until smooth. Beat in the egg, vegetable oil, and vanilla extract until fully incorporated.
  4. Combine Batter: Gradually whisk the dry flour mixture into the wet banana mixture until just combined with no lumps. Gently fold in the chopped pecans for added texture and flavor.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about 3/4 full to allow room for rising during baking.
  6. Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese until smooth. Add in the granulated sugar, egg yolk, and vanilla extract, then beat until the mixture is creamy and well blended. If the cream cheese mixture is too thick, beat in 1 to 2 teaspoons of milk to loosen it slightly.
  7. Add Cream Cheese Topping: Drop about 1 tablespoon of the cream cheese mixture onto the center of each muffin batter-filled cup. Use a toothpick to gently swirl the cream cheese into the batter without fully blending; the swirl creates an attractive marbled effect when baked.
  8. Bake Muffins: Place the muffin pan in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
  9. Cool and Serve: Let the muffins cool for a few minutes before serving fresh. Store any leftovers in an airtight container in the refrigerator, best enjoyed at room temperature or slightly chilled.

Notes

  • Use over-ripe bananas for maximum sweetness and moisture in the muffins.
  • Chilling the cream cheese mixture slightly before swirling may make it easier to handle.
  • You can substitute walnuts for pecans if preferred.
  • To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free baking blend (results may vary).
  • Store baked muffins in the refrigerator for up to 3 days; they can also be frozen for up to 1 month.

Nutrition

Keywords: banana muffins, cream cheese muffins, banana cream cheese swirl, pecan muffins, breakfast muffins, easy banana recipe

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