Description
Delicious Cream Cheese Banana Muffins combine the rich creaminess of a swirled cream cheese filling with moist, banana-flavored muffins studded with crunchy pecans. Perfect for breakfast or a snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 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 and Prepare Pan: Preheat the oven to 350°F. Line a muffin pan with paper liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the mashed over-ripe bananas with granulated sugar and brown sugar until smooth. Beat in the large egg, vegetable oil, and vanilla extract until fully incorporated.
- Add Dry to Wet: Slowly whisk the dry flour mixture into the banana mixture until no lumps remain. Gently fold in the chopped pecans to distribute evenly without overmixing.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about ¾ full to allow room for rising.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, then beat until well combined. If the mixture is too thick, add 1 to 2 teaspoons of milk to thin it out for easier swirling.
- Top and Swirl: Place about 1 tablespoon of the cream cheese mixture on top of each muffin batter. Use a toothpick or skewer to swirl the cream cheese into the muffin batter for a marbled effect. It won’t look perfectly smooth, but this creates a beautiful pattern when baked.
- Bake Muffins: Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep muffins moist.
- Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Serve fresh. Store leftovers in an airtight container in the refrigerator. These muffins taste best at room temperature or slightly chilled.
Notes
- Use over-ripe bananas as they provide natural sweetness and moisture.
- If cream cheese mixture is too thick, add a little milk gradually to achieve a swirlable consistency.
- You can substitute pecans with walnuts or omit nuts to suit preferences or allergies.
- Store muffins in the fridge to maintain freshness, reheat slightly before serving if desired.
- Line your muffin tin with parchment or silicone liners for easy cleanup and removal.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 170 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
