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Banana Cream Cheese Muffins Recipe

4.7 from 128 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Fill muffin tins: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
  7. 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.
  8. 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