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–+ servings
Banana Cream Cheese Muffins

Banana Cream Cheese Muffins for a Cozy Morning Treat

Delicious Banana Cream Cheese Muffins combine ripe bananas and creamy cheese, making them a perfect breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Butter room temperature
  • 8 oz Cream Cheese room temperature
  • 1 cup Sugar can substitute with brown sugar
  • 1 large Egg room temperature
  • 1 tsp Vanilla Extract pure recommended
  • 2 cups All-Purpose Flour can substitute with gluten-free flour
  • 1 tbsp Baking Powder ensure it’s fresh
  • 1 tsp Baking Soda works with cream cheese acidity
  • 1/2 tsp Salt sea salt recommended
  • 1 tsp Ground Cinnamon can substitute with nutmeg
  • 2 large Bananas ripe, mashed
  • 1/2 cup Walnuts chopped, optional
For the Cream Cheese Filling
  • 8 oz Cream Cheese blended smoothly
  • 1/4 cup Sugar adjust to taste
  • 1 large Egg for binding
  • 2 tbsp All-Purpose Flour for structure
  • 1 tsp Vanilla Extract pure recommended

Equipment

  • Oven
  • Muffin tin
  • electric mixer
  • Mixing bowls
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a large bowl, combine butter, cream cheese, and sugar. Beat on medium speed until light and fluffy.
  3. Incorporate the egg and vanilla extract, mixing until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually mix the dry ingredients into the wet batter, alternating with mashed bananas, until just combined.
  6. Prepare the cream cheese filling by blending cream cheese, sugar, egg, flour, and vanilla.
  7. Spoon the muffin batter into lined cups halfway, add cream cheese filling, and top with remaining batter.
  8. Sprinkle chopped walnuts on top, if using.
  9. Bake for 20-25 minutes until golden brown and toothpick comes out clean.
  10. Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure ingredients are at room temperature for easier mixing. Overmixing can lead to dense muffins. Customize with nuts as per preference.

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