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
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 to 350°F (176°C). Sift the flour, baking soda, baking powder, and fine salt into a bowl. Whisk to combine.
- Beat the butter, sugar, and cream cheese together until light and fluffy, about 3 minutes on medium speed. Reduce the mixer speed to low and add the egg and vanilla extract; mix until combined. Gradually add the dry ingredients, one tablespoon at a time. Slowly beat in the mashed banana until just combined. Do not overmix.
- In a separate bowl, mix all the ingredients for the Cream Cheese Filling until smooth.
- Transfer 1 large tablespoon of the muffin batter into each muffin or cupcake liner, forming a well in the center of each. Add 1 large teaspoon of the Cream Cheese Filling into the well. Fill each liner with more batter until they are approximately 3/4 full. Arrange a few walnut pieces in the center on top.
- Bake for 25-30 minutes. Transfer the muffins to a wire rack to cool completely before storing in an airtight 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