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Freshly baked Banana Cream Cheese Muffins with pecans on a plate

Banana Cream Cheese Muffins

Emily Wilson
These moist and swirled Banana Cream Cheese Muffins combine overripe bananas with a rich cream cheese filling for a quick, bakery-style treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Breakfast, Dessert
Cuisine American
Servings 18 muffins
Calories 231 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Toothpick
  • Measuring cups and spoons
  • Oven

Ingredients
  

Banana Muffin Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 4 medium overripe bananas mashed
  • 0.5 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 large egg
  • 0.25 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 0.5 cup chopped pecans or walnuts

Cream Cheese Swirl

  • 4 oz cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk optional, to thin the cream cheese mixture

Instructions
 

  • Preheat oven to 350°F and line a muffin tin with paper liners.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl, mix mashed bananas, granulated sugar, and brown sugar until smooth.
  • Add egg, vegetable oil, and vanilla extract. Stir to combine.
  • Fold in the flour mixture and chopped nuts just until combined. Do not overmix.
  • Fill muffin liners about three-quarters full with batter.
  • In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract. Mix well.
  • If the cream cheese mixture is too thick, add milk to loosen slightly.
  • Spoon one tablespoon of cream cheese mixture on top of each muffin and swirl lightly with a toothpick.
  • Bake for 16 to 18 minutes, until a toothpick inserted comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For a stronger cinnamon flavor, add half a teaspoon of ground cinnamon to the dry ingredients. Muffins store well in the fridge for up to 5 days or can be frozen individually.
Nutrition Info:
  • Calories: 231
  • Carbohydrates: 32 grams
  • Protein: 3 grams
  • Total Fat: 10 grams
  • Saturated Fat: 3 grams
  • Cholesterol: 33 milligrams
  • Sodium: 196 milligrams
  • Fiber: 1 gram
  • Sugar: 18 grams
  • Calcium: 40 milligrams
  • Iron: 1 milligram
  • Vitamin A: 218 IU
  • Potassium: 154 milligrams
  • Vitamin C: 2 milligrams