Banana Cream Cheese Muffins
These banana cream cheese muffins combine tender banana-pecan batter with a creamy swirl that bakes into every bite.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 33 minutes
Ingredients
Ingredients
- 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 light brown sugar packed
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract for batter
- 1/2 cup pecans chopped
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar for cream cheese topping
- 1 large egg yolk
- 1 teaspoon vanilla extract for cream cheese topping
- 2 teaspoons milk if needed to thin topping
Instructions
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
- In a large bowl, whisk the mashed bananas, granulated sugar, and brown sugar. Beat in the egg, oil, and 2 teaspoons vanilla, then slowly whisk in the dry ingredients until no lumps remain. Fold in the pecans and fill the liners three-quarters full.
- Beat the softened cream cheese until smooth. Add the topping sugar, egg yolk, and 1 teaspoon vanilla and beat until combined. If needed, beat in the milk to loosen it.
- Top each muffin with about 1 tablespoon of the cream cheese mixture and swirl it into the batter with a toothpick.
- Bake for 16 to 18 minutes, until a toothpick inserted into the center comes out clean.
- Serve fresh. Store leftovers in an airtight container in the refrigerator and bring them to room temperature or serve slightly chilled.