Can I use frozen bananas for this recipe?

Yes, you absolutely can. Just make sure to thaw frozen bananas completely first and drain off any excess liquid before you mash them and incorporate them into the batter.

How ripe do the bananas really need to be?

For the best flavor and moisture, aim for very ripe bananas. Those with lots of brown spots or even mostly black skins are ideal because they are sweeter and easier to mash smoothly.

Can I add other things like nuts or chocolate chips to the batter?

Certainly. This recipe is quite adaptable. Feel free to add about 1/2 cup of chopped walnuts, pecans, or your favorite chocolate chips to the banana batter for extra flavor and pleasant texture.

What is the best way to store these muffins after baking?

You can store baked muffins in an airtight container at room temperature for two to three days. Due to the cream cheese filling, I recommend storing them in the refrigerator for up to a week if you need to keep them longer.

Is it possible to freeze these muffins?

Yes, they freeze very well. Once the muffins are completely cool, wrap each one individually in plastic wrap. Then, place the wrapped muffins into a freezer-safe bag. They can be frozen for up to three months. Thaw them overnight in the refrigerator before enjoying.

Banana Muffins with Cream Cheese (Easy Recipe!)

Description

These Banana Muffins with Cream Cheese are incredibly moist, bursting with sweet banana flavor and swirled with a luscious, tangy cream cheese filling. They are utterly irresistible and perfect for a delicious start to your day or a delightful snack!

Ingredients

For the Muffin Batter

1 ½ cups (180 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (5 grams) baking soda
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon (1 gram) salt
1 ½ cups (360 grams) mashed bananas, from about 3 ripe medium bananas
½ cup (100 grams) granulated sugar
1 large egg, lightly beaten
1 teaspoon (5 ml) vanilla extract

For the Cream Cheese Filling

8 ounces (230 grams) full-fat cream cheese, at room temperature
5 tablespoons (60 grams) granulated sugar
2 teaspoons (10 ml) whole milk
2 teaspoons (10 grams) all-purpose flour
1 teaspoon (5 ml) vanilla extract

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a 12-cup standard muffin tin with paper liners. Set the prepared pan aside for now.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt using a whisk. Leave this bowl sitting on the counter.
Get a medium bowl and whisk together the mashed bananas, granulated sugar, beaten egg, and vanilla extract until they are well mixed.
Pour the liquid ingredients from the medium bowl into the dry ingredients in the large bowl. Stir gently just until everything is combined. Do not overmix the batter. Put this batter aside.
Now, prepare the cream cheese filling. In another large bowl, either with an electric hand mixer or in the bowl of a stand mixer, beat the softened cream cheese on medium speed until it is smooth and creamy.
Add the sugar, milk, flour, and vanilla extract to the whipped cream cheese. Mix everything together until the filling is smooth and evenly blended.
To assemble the muffins, spoon the banana muffin batter into each lined muffin cup, filling each about halfway full.
Carefully place a spoonful or two of the creamy filling on top of the batter in each cup. Try to distribute the filling evenly among all 12 muffins.
Spoon the rest of the banana batter over the cream cheese filling in each muffin cup.
Gently smooth the tops of the muffins with the back of a spoon.
Take a toothpick and gently swirl it through the top layers of the batter and filling in each cup. This creates pretty swirls and helps the filling peek through slightly.
Bake the muffins in the preheated oven for about 22 to 24 minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Let the baked muffins cool in the muffin tin for about 5 minutes before carefully removing them.
Transfer the muffins from the tin to a wire rack to finish cooling completely.

Notes

Scaling: You can easily adjust this recipe to make a larger or smaller batch by multiplying or dividing all ingredient amounts proportionally.

Make Ahead: These muffins are wonderful for preparing in advance. They make a perfect grab-and-go breakfast option.

Storage: Baked muffins can be stored at room temperature in an airtight container for a couple of days. For longer storage, they freeze exceptionally well. Once completely cool, wrap individual muffins or place them in a freezer-safe bag or container. Thaw at room temperature.

Versatility: The delicious cream cheese filling used here is also a fantastic addition to other muffin recipes, like those for pumpkin or blueberry muffins.

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 25g
Sodium: 210mg
Fat: 12g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg