Banana Cream Cheese Muffins
Prep Time
15m
Bake Time
16-18m
Yields
18 muffinsAbout this Recipe
Banana Cream Cheese Muffins combine a super moist banana cake base swirled with cool and tart cream cheese. Simple and easy recipe to use up your overly ripe bananas. Tasty, popable muffins that are sure to please the banana lover in your family.
Banana Cream Cheese Muffins
Prep Time
15mBake Time
16-18mYields
18 muffinsAbout this Recipe
Banana Cream Cheese Muffins combine a super moist banana cake base swirled with cool and tart cream cheese. Simple and easy recipe to use up your overly ripe bananas. Tasty, popable muffins that are sure to please the banana lover in your family.
Share This Recipe
Ingredients
Muffins
- 2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 medium over-ripe bananas, mashed
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup packed Imperial Sugar Light Brown Sugar
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup
Imperial Sugar Extra Fine Granulated Sugar - 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line muffin pan with liners.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt until well combined. Set aside.
- In large bowl, whisk together bananas, sugar, and brown sugar. Beat in egg, vegetable oil, and vanilla extract. Slowly whisk in flour mixture until no lumps remain. Fold in pecans. Fill prepared muffin tins 3/4 full with batter.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl into batter. This will not look smooth, but it will bake up much prettier. If your cream cheese mixture is too thick, you can beat in the 1 tablespoon of milk to thin it out if needed.
- Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Serve fresh. Store leftovers in an airtight container in the fridge. They are best at room temperature or even slightly chilled.
Share This Recipe
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Banana Cream Cheese Muffins
Prep Time
15mBake Time
16-18mYields
18 muffinsAbout this Recipe
Banana Cream Cheese Muffins combine a super moist banana cake base swirled with cool and tart cream cheese. Simple and easy recipe to use up your overly ripe bananas. Tasty, popable muffins that are sure to please the banana lover in your family.
Ingredients
Muffins
- 2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 medium over-ripe bananas, mashed
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup packed Imperial Sugar Light Brown Sugar
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup
Imperial Sugar Extra Fine Granulated Sugar - 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line muffin pan with liners.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt until well combined. Set aside.
- In large bowl, whisk together bananas, sugar, and brown sugar. Beat in egg, vegetable oil, and vanilla extract. Slowly whisk in flour mixture until no lumps remain. Fold in pecans. Fill prepared muffin tins 3/4 full with batter.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl into batter. This will not look smooth, but it will bake up much prettier. If your cream cheese mixture is too thick, you can beat in the 1 tablespoon of milk to thin it out if needed.
- Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Serve fresh. Store leftovers in an airtight container in the fridge. They are best at room temperature or even slightly chilled.