Get the Recipe:
Banana Cream Cheese Muffins
There's a cream cheese surprise inside these Banana Cream Cheese Muffins. Take moist banana muffins to the next level with this easy recipe!
Ingredients
For the cream cheese filling:
- 4 ounces (113 g) cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
For the muffins:
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (100 g)
granulated sugar
- 1/4 cup (50 g)
firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and cooled to lukewarm
- 1 large
egg
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed (about 1 cup)
- 1/3 cup (80 ml) milk
- about 1 cup chopped pecans, optional
- sanding sugar, optional
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Instructions
To make the cream cheese filling:
- Preheat oven to 375°F (190°C). Line 18 standard muffin cups with paper liners or coat the cups with a cooking spray with flour.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and egg yolk until thoroughly combined.
- Refrigerate while you make the muffin batter.
To make the muffins:
- Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture. Set aside.
- In a separate bowl, combine the butter, milk, egg, and vanilla until thoroughly mixed. Add to the well in the flour mixture, and mix just until a few streaks of flour remain.
- Stir in the bananas, mixing just until combined.
- Fill each muffin cup with approximately 2 tablespoons (#30 scoop) of muffin batter. Add approximately 1/2 tablespoon (#110 scoop) of the cream cheese mixture in the center of the batter. Then add approximately 1 tablespoon (#50 scoop) of the remaining muffin batter on top of the cream cheese filling.
- If you like, sprinkle the top of each muffin with 1/4 to 1/2 teaspoon of chopped pecans and a pinch of sanding sugar.
- Bake 22 to 26 minutes, or until a pick inserted into the center comes out clean. Cool in the pans for 10 minutes before serving.
Notes
- Refrigerate or freeze any leftovers.
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