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Banana Cream Cheese Muffins Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 41 minutes
  • Yield: 18 muffins
  • Diet: Vegetarian

Description

Delightful Banana Cream Cheese Muffins combining moist banana-infused batter with a rich, creamy cheese center. Perfect for breakfast, snacks, or dessert, these muffins have a soft crumb with a sweet, tangy surprise inside. Optional pecans add a satisfying crunch and sanding sugar enhances the top with a sparkling finish.

Ingredients

Cream Cheese Filling

  • 4 ounces cream cheese (at room temperature)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk

Muffin Batter

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 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 milk
  • about 1 cup chopped pecans (optional)
  • sanding sugar (optional)

Instructions

  1. Prepare the Cream Cheese Filling: Using an electric mixer on medium speed, beat the cream cheese, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and 1 egg yolk until thoroughly combined and smooth. Refrigerate this mixture while preparing the muffin batter.
  2. Preheat Oven and Prepare Muffin Cups: Preheat your oven to 375°F (190°C). Line 18 standard muffin cups with paper liners or coat them with a cooking spray mixed with flour to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Create a well in the center of this mixture and set aside.
  4. Mix Wet Ingredients: In a separate bowl, combine 1/2 cup melted unsalted butter (lukewarm), 1/3 cup milk, 1 large egg, and 1 teaspoon vanilla extract. Stir these together until thoroughly mixed.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the well of the dry ingredients. Gently mix until just a few streaks of flour remain visible to avoid overmixing and tough muffins.
  6. Add Bananas: Fold in the mashed bananas (about 1 cup) carefully, mixing only until incorporated.
  7. Assemble Muffins: Fill each prepared muffin cup with approximately 2 tablespoons of muffin batter (use a #30 scoop if available). Add about 1/2 tablespoon of the cream cheese filling on top of the batter in each cup. Then carefully add approximately 1 tablespoon of the remaining muffin batter over the cream cheese layer to cover it.
  8. Add Toppings (Optional): Sprinkle the tops of muffins with 1/4 to 1/2 teaspoon chopped pecans and a pinch of sanding sugar if desired for extra texture and sweetness.
  9. Bake: Place muffins in the preheated oven and bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow muffins to cool in the pans for about 10 minutes before removing them to a wire rack or serving.

Notes

  • Ensure the cream cheese is at room temperature to help create a smooth filling.
  • Do not overmix the batter to keep muffins tender and light.
  • Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a nut-free version, omit the pecans and sanding sugar.
  • Mash the bananas well for even moisture and sweetness distribution.
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Category: Breakfast or Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/banana-cream-cheese-muffins-recipe/