Irresistible Banana Cream Cheese Muffins - Your New Favorite Treat!
Delight in these moist and irresistible banana cream cheese muffins! A swirl of creamy cheesecake filling takes these banana muffins to the next level—perfect for breakfast or dessert.
Equipment
- Mixing bowls
- Muffin tin
- Paper liners or non-stick spray
- Hand mixer or stand mixer
- Ice cream scoop or spoon
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas mashed
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Muffin Batter:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, and melted butter until smooth.
- Beat in the eggs and vanilla extract, then stir in the mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Make the Cream Cheese Filling:
- In a bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
- Assemble the Muffins:
- Using a scoop or spoon, fill each muffin liner halfway with the banana batter.
- Add a dollop of the cream cheese mixture to the center of each muffin.
- Top with another spoonful of banana batter, covering the cream cheese filling.
- Bake:
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.