Banana Cream Cheese Muffins Recipe
Introduction
Banana Cream Cheese Muffins combine the natural sweetness of ripe bananas with a creamy, tangy surprise in every bite. These moist and tender muffins are perfect for breakfast or a delightful snack any time of day.
Ingredients
- 2 ripe bananas
- 2 cups all-purpose flour
- 4 ounces cream cheese, softened
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Step 2: In a large bowl, mash the ripe bananas until smooth. Add the sugar and softened cream cheese, mixing until well combined.
- Step 3: Gradually add the flour to the banana mixture, stirring gently until just combined. Do not overmix to keep the muffins tender.
- Step 4: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the muffins are set.
- Step 6: Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For added texture, sprinkle chopped walnuts or pecans into the batter before baking.
- Use very ripe bananas for the best natural sweetness and moisture.
- Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- To create a cream cheese swirl effect, gently swirl some cream cheese on top of the batter before baking.
Storage
Store the banana cream cheese muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months. Reheat gently in the microwave for about 20 seconds to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese instead of regular?
Yes, low-fat cream cheese works well and will reduce the fat content without compromising too much on flavor or texture.
Can I freeze these muffins?
Absolutely. Wrap muffins individually in plastic wrap or place them in a freezer-safe container. Thaw at room temperature or warm them gently in the microwave before serving.
PrintBanana Cream Cheese Muffins Recipe
These Banana Cream Cheese Muffins are moist, fluffy, and packed with natural banana flavor complemented by a rich, creamy swirl of cream cheese. Perfect for a breakfast treat or a delightful snack, these muffins combine the sweetness of ripe bananas with the tangy smoothness of cream cheese, baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Muffin Batter
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 4 oz (about 1/2 cup) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg white
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, sugar, egg white, and vanilla extract. Mix until smooth and creamy. Set aside.
- Make the Banana Muffin Batter: In a large bowl, mash the ripe bananas thoroughly. Add the granulated sugar, egg, vegetable oil, and vanilla extract. Stir until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined and no dry pockets remain. Be careful not to overmix.
- Fill the Muffin Cups: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. Spoon about two-thirds of the banana batter evenly into the muffin cups.
- Add the Cream Cheese Swirl: Drop about one tablespoon of the cream cheese mixture onto the batter in each cup. Then, cover with the remaining banana batter to fill the cups nearly to the top.
- Create the Swirl Effect: Using a knife or skewer, gently swirl the cream cheese into the banana batter by dragging it through the batter in a circular motion. Do not over-swirl to keep nice pockets of cream cheese throughout.
- 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 and the tops are golden brown.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving. Enjoy warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter to maintain muffin tenderness.
- The cream cheese swirl adds a rich texture but can be omitted or substituted with mascarpone if desired.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat muffins briefly in the microwave for a soft, warm treat.
Keywords: banana muffins, cream cheese muffins, breakfast muffins, banana cream cheese swirl, easy muffins, moist banana muffins
