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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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
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth.
Step 3
Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
Step 4
In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Do not overmix.
Step 6
In another bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. Set aside.
Step 7
Spoon a layer of banana muffin batter into each muffin cup, filling about 1/3 of the way.
Step 8
Add a dollop (about 1 teaspoon) of the cream cheese mixture on top of the batter in each cup.
Step 9
Cover the cream cheese filling with another spoonful of muffin batter, filling each muffin cup about 3/4 full.
Step 10
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.
Step 11
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 12
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1096.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3064.9 |
| Total Fat 195.3g | 0% |
| Saturated Fat 66.3g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 624.4mg | 0% |
| Sodium 3337.1mg | 0% |
| Total Carbohydrate 327.7g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 274.2g | |
| Protein 31.7g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 379.7mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 1925.0mg | 0% |
Source of Calories