Description
Delicious Cream Cheese Banana Muffins featuring ripe bananas, a tender crumb, and a luscious cream cheese swirl on top, perfect for breakfast or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 4 medium over-ripe bananas, mashed
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup chopped pecans
Cream Cheese Swirl
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons milk, if needed
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a muffin pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the mashed bananas with granulated sugar and light brown sugar. Beat in the egg, vegetable oil, and vanilla extract until smooth.
- Incorporate Dry Ingredients: Slowly whisk the dry flour mixture into the wet banana mixture until there are no lumps remaining, being careful not to overmix. Fold in the chopped pecans gently.
- Fill Muffin Tins: Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract, beating until well combined. If mixture is too thick, beat in up to 2 teaspoons milk to thin it.
- Top Muffins: Dollop approximately 1 tablespoon of the cream cheese mixture onto each muffin and use a toothpick to gently swirl the cream cheese into the batter to create a marbled effect.
- Bake: Bake the muffins in the preheated oven for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow muffins to cool slightly before serving fresh. Store leftovers in an airtight container in the refrigerator and enjoy them at room temperature or slightly chilled.
Notes
- Use over-ripe bananas for the best sweetness and moisture.
- If cream cheese mixture is too thick to swirl, add milk gradually to reach desired consistency.
- Chop pecans finely for even distribution and texture.
- Do not overmix the batter to keep muffins tender and fluffy.
- Muffins are best enjoyed fresh but can be refrigerated up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
