Banana Cream Cheese Muffins Recipe
Introduction
Banana Cream Cheese Muffins are a delightful treat that combines the sweet, rich flavors of ripe bananas with the creamy tang of cream cheese. These moist muffins make a perfect breakfast or snack, easy to whip up and enjoy any time of day.
Ingredients
- 2 ripe bananas
- 2 cups all-purpose flour
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, mash the ripe bananas until smooth. Add the softened cream cheese and sugar, mixing until well combined.
- Step 3: Beat in the eggs, vegetable oil, and vanilla extract until the mixture is smooth and creamy.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently just until incorporated. Avoid overmixing to keep the muffins tender.
- Step 6: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Step 7: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra flavor, sprinkle chopped walnuts or chocolate chips into the batter before baking.
- Use overripe bananas for sweeter, more flavorful muffins.
- Swap cream cheese for Greek yogurt to reduce the fat content while keeping the muffins moist.
- If you prefer a sweeter muffin, add a tablespoon of honey or maple syrup to the batter.
Storage
Store banana cream cheese muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. To reheat, warm in the microwave for about 15 seconds or in a toaster oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw and drain any excess liquid before mashing to avoid a soggy batter.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few dry crumbs, the muffins are done baking.
PrintBanana Cream Cheese Muffins Recipe
Delightfully moist and flavorful Banana Cream Cheese Muffins featuring ripe bananas and creamy pockets of cream cheese baked to golden perfection. These muffins offer a perfect balance of sweetness and tang and make a wonderful breakfast treat or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large ripe bananas, mashed
- ½ cup cream cheese, softened and cut into small cubes
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, mash the bananas thoroughly, then add the egg, vegetable oil (or melted butter), and vanilla extract. Mix until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix to keep the muffins tender.
- Add cream cheese: Gently fold in the cream cheese cubes, distributing them evenly without breaking them up completely to create creamy pockets in the muffins.
- Fill muffin tins: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving to enjoy the perfect texture.
Notes
- For extra flavor, sprinkle a little cinnamon or nutmeg in the dry ingredients.
- Use very ripe bananas for maximum sweetness and moisture.
- Ensure cream cheese is well chilled before cubing to keep pockets intact during mixing.
- These muffins freeze well; wrap individually and store for up to 2 months.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Keywords: banana muffins, cream cheese muffins, breakfast muffins, easy banana recipe, moist muffins
