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Banana Cream Cheese Muffins

Tender bakery-style muffins made with overripe bananas and swirled with tangy cream cheese filling that creates pockets of sweetness.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 12
Calories: 245
Ingredients Method Notes

Ingredients
  

For the muffins
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg
  • 3/4 cup milk
  • 3 ripe bananas, mashed
For the cream cheese filling
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon vanilla extract

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Beat softened cream cheese, powdered sugar, and vanilla until completely smooth with no lumps remaining.
  3. Whisk flour, sugar, baking powder, and salt in a large bowl.
  4. In a separate bowl, whisk together melted butter, egg, milk, and mashed bananas until well combined. Bananas should still have small chunks.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined. The batter should look lumpy and slightly shaggy.
  6. Divide half the batter among muffin cups. Add a spoonful of cream cheese mixture to each, then top with remaining batter.
  7. Use a knife to create gentle swirls in each muffin.
  8. Bake 22-25 minutes until tops spring back when lightly touched and a toothpick inserted in the muffin portion comes out with just a few moist crumbs.

Notes

Mix cream cheese filling the night before and store covered in refrigerator. Don't use cold cream cheese - it won't mix smoothly. Use bananas with brown spots for maximum sweetness. Store at room temperature for 2 days or refrigerate up to 5 days. Freeze wrapped muffins up to 3 months. Budget-friendly substitutions: Greek yogurt for cream cheese, vegetable oil for butter, brown sugar for white sugar.