Description
These Cream Cheese Banana Muffins are moist, flavorful, and bursting with ripe banana goodness. Featuring a luscious cream cheese swirl topping, these muffins offer a delightful balance of sweet and tangy flavors, making them perfect for breakfast, snacks, or anytime treats.
Ingredients
Muffin Batter
- 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 granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 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 (optional, if needed to thin mixture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C), and line a muffin pan with paper liners to prevent sticking and for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients and Banana: In a large bowl, combine the mashed ripe bananas with granulated sugar and light brown sugar. Beat in the large egg, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually whisk the dry flour mixture into the banana mixture until the batter is smooth and has no lumps. Gently fold in the chopped pecans for added texture and nutty flavor.
- Fill Muffin Tins: Spoon the batter into the muffin liners, filling each about three-quarters full to allow room for rising.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, and beat until fully combined. If the mixture is too thick, beat in up to 2 teaspoons of milk to achieve a swirlable consistency.
- Swirl Cream Cheese on Muffins: Drop about one tablespoon of the cream cheese mixture on top of each muffin batter-filled cup. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly. Serve fresh for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator; they are delicious slightly chilled or at room temperature.
Notes
- Use ripe to over-ripe bananas for the sweetest and most flavorful muffins.
- Chopping pecans adds a nice crunch, but you can substitute with walnuts or omit nuts entirely for a nut-free version.
- The cream cheese swirl adds moisture and a tangy contrast to the sweet banana muffin; don’t skip it.
- If cream cheese mixture is too thick to swirl easily, add milk gradually until it’s spreadable.
- Store muffins in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Allow muffins to warm to room temperature or slightly chilled before serving for optimal taste.
