Ingredients
Method
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
- Beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. The mixture should be lump-free and easily spreadable. Set aside.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together melted butter, egg, milk, and mashed bananas. The bananas should have some small chunks remaining.
- Pour the wet ingredients into the dry ingredients and fold together until just combined. The batter should look slightly lumpy.
- Divide half the batter among muffin cups. Add a spoonful of cream cheese mixture to each, then top with remaining batter.
- Use a toothpick to create gentle swirls through each muffin - don't overdo it.
- Bake for 18-22 minutes until tops spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
Notes
Mix dry ingredients the night before and store in an airtight container to save morning prep time. Don't overmix the batter - fold ingredients until just combined to avoid dense muffins. Ensure cream cheese is fully softened to prevent lumps. Avoid opening oven door during first 15 minutes of baking. Store cooled muffins in airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat frozen muffins in microwave for 30-45 seconds.