Banana Cream Cheese Muffins
Banana Cream Cheese Muffins – The sweetest and creamiest muffin recipe ever. It's like eating banana muffin and cheesecake together in one bite.
Servings: 12 people
Calories: 321kcal
Ingredients
- 1 1/2 cups all-purpose flour spoon and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 stick unsalted butter room temperature
- 1 cup sugar
- 4 oz (125g) cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 2 mashed overripe bananas
- 1/2 cup walnut pieces
Cream Cheese Filling:
- 4 oz (125g) cream cheese
- 1 tablespoon sugar
- 1 tablespoon flour
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven at 350°F (176°C).
- Sieve the flour, baking soda, baking powder and fine salt into a bowl. Whisk to mix.
- Beat the butter, sugar and cream cheese until light and fluffy, about 3 minutes on medium speed. Turn the mixer to low and add the egg and vanilla extract. Mix until combined.
- Add the dry ingredients, one tablespoon at a time. Slowly beat in the mashed banana until all ingredients just combined. Do not over beat.
- In a separate bowl, mix all the ingredients for Cream Cheese Filling until smooth.
- Transfer 1 big tablespoon of the muffin batter into each muffin/cupcake liner. Form a well in the center of each liner. Add 1 big teaspoon of the Cream Cheese Filling into the well. Fill up each liner with more batter until approximately 3/4 full. Arrange a few walnut pieces on the top center.
- Bake for 25-30 minutes. Transfer to wire rack to cool completely before storing in an air tight container.
Notes
I've omitted the cinnamon from the original recipe.
Use cupcake size liners and baking pan (12 cups in a pan) for this mini muffin recipe.
Nutrition
Serving: 12people | Calories: 321kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 167mg | Fiber: 1g | Sugar: 20g