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Banana Cream Cheese Muffins

Banana cream cheese muffins with a domed, golden top and a hidden cream cheese center that turns into a rich, tangy pocket when split open. Easy banana muffin batter with banana flecks, baked until the toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

muffin batter
  • 3 bananas Ripe bananas, mashed.
  • 0.3333333333 cup butter Melted.
  • 0.75 cup sugar Used in the muffin batter.
  • 2 eggs Large.
  • 1 tsp vanilla extract Used in the muffin batter.
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
cream cheese filling
  • 6 oz cream cheese Softened.
  • 3 tbsp sugar Used in the filling.
  • 1 tsp vanilla extract Used in the filling.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with paper liners.
  2. Beat cream cheese, sugar, and vanilla until smooth, then refrigerate until needed.
Make batter and fill
  1. Mix mashed bananas, melted butter, sugar, eggs, and vanilla in a large bowl.
  2. Fold in all-purpose flour, baking powder, baking soda, salt, and cinnamon until just combined.
  3. Fill each muffin cup 1/3 full with batter.
  4. Add 1 heaping teaspoon of cream cheese filling to each cup.
  5. Cover each with more batter until the cups are filled 3/4 full.
Bake
  1. Bake for 20–22 minutes at 375°F until golden.
  2. Insert a toothpick into the batter (not the filling) to confirm it comes out clean.

Notes

Pro tip: keep the cream cheese filling cold so it holds its shape when you add batter on top. Store muffins in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat cream cheese while keeping the same filling amounts.