Description
These Fresh Banana Cream Cheese Muffins are fluffy, lightly spiced, and packed with sweet banana goodness, while the tangy cream cheese filling adds a decadent, cheesecake-like surprise.
Ingredients
Scale
For the Muffins:
- 2 large ripe bananas, mashed
- ⅔ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but adds warmth)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon flour
Instructions
Step 1: Prep & Preheat
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
Step 2: Make the Muffin Batter
- In a large bowl, whisk together mashed bananas, sugar, oil, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix!
Step 3: Make the Cream Cheese Filling
- In a separate bowl, beat together cream cheese, sugar, vanilla, and flour until smooth and creamy.
Step 4: Assemble the Muffins
- Fill each muffin cup halfway with banana batter.
- Spoon about 1 tablespoon of cream cheese filling into the center of each.
- Top with another small scoop of banana batter to cover the cream cheese.
Step 5: Bake!
- Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the cream cheese) comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.