Banana Muffins with Cream Cheese (Print Version)
# Ingredients:
→ For the Muffin Batter
01 -
1 ½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon ground cinnamon
05 -
¼ teaspoon salt
06 -
1 ½ cups mashed bananas
07 -
½ cup granulated sugar
08 -
1 large egg, lightly beaten
09 -
1 teaspoon vanilla extract
→ For the Cream Cheese Filling
10 -
8 ounces cream cheese, softened
11 -
5 tablespoons granulated sugar
12 -
2 teaspoons whole milk
13 -
2 teaspoons all-purpose flour
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F. Line 12 muffin cups with liners, set aside
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside
03 -
Whisk together the mashed bananas, sugar, egg, and vanilla in a medium bowl. Pour the wet ingredients into the dry and stir until combined; set aside
04 -
In a large bowl with an electric mixer or the bowl of a stand mixer, whip the room temperature cream cheese on medium speed until smooth. Add the sugar, milk, flour, and vanilla, and mix until combined
05 -
Fill each muffin liner halfway full with the muffin batter. Evenly distribute the creamy filling between each muffin. Smooth out the top
06 -
Add the remaining batter on top of each muffin. Smooth out the top and then take a toothpick and swirl the tops of the muffins so a little of the cream cheese mixture peaks through
07 -
Bake muffins for 22-24 minutes until a toothpick inserted into the center comes out clean
08 -
Let cool for 5 minutes in the muffin tin, take the muffins out, and cool completely on a wire rack
# Notes:
01 -
Recipe can be doubled or halved as needed
02 -
Great for make-ahead breakfast
03 -
Freezes well for future use
04 -
Filling can be used in pumpkin or blueberry muffins too