Banana Cream Cheese Muffins

One bite of these delectable, moist banana cream cheese muffins, and you will be hooked on the creamy center and sweet banana flavor.

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These banana cream cheese muffins are unbelievably moist with a rich, creamy center and amazing banana flavor. The decadent muffins make for a sweet afternoon snack or an easy breakfast when you are in a hurry.

Banana Cream Cheese Muffins Ingredients

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The combination of banana and cream cheese is a match made in heaven, resulting in a flavor that’s sweet yet tangy.

These muffins are moist and tender, with a faint sweetness that’s perfectly complemented by the smooth, creamy filling.

You’ll need:

For The Cream Cheese Filling:

• 6 ounces of cream cheese, room temperature
• ¼ cup of granulated sugar
• 2 tablespoons of heavy cream
• 1 tablespoon of all-purpose flour
• 1 teaspoon of vanilla extract

For The Banana Muffins:

• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ½ teaspoon of cinnamon
• 1 cup of mashed bananas (approximately 2 large or 3 medium bananas)
• ½ cup of vegetable oil
• 1½ teaspoons of vanilla extract
• 2 large eggs
• ¾ cup of light brown sugar
• ¼ cup of granulated sugar

Substitutions And Additions

FLOUR: You can make these delicious muffins a little healthier by substituting 1 cup of all-purpose flour for 1 cup of white wheat flour.

This is a little lighter in color and texture than standard whole wheat flour but has all the same great nutrients and health benefits.

You may need to increase the amount of vegetable oil to ½ cup because the wheat flour needs a little extra moisture to make a moist muffin.

CREAM CHEESE: I highly recommend you only use full-fat cream cheese in this easy recipe.

The low-fat and nonfat versions tend to have more moisture in them. The final filling is not as thick and does not bake up as well as it does with the full-fat cream cheese.

OIL: Any neutral-flavored oil can be used in this recipe, such as canola, avocado, or vegetable oil.

You can use melted coconut oil as well, but be mindful that it will impart a slight coconut flavor to your muffins.

I personally like the added flavor of the coconut oil, but if you want to keep with a more traditional flavor, then I would stick with the other neutral oils listed. 

CHOCOLATE CHIPS: Add chocolate chips or chocolate chunks to the muffins to add extra sweetness to these delicious banana muffins.

How To Make This Banana Cream Cheese Muffins Recipe

STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.

STEP TWO: In a small mixing bowl using a handheld mixer on medium-low speed, beat together the cream cheese, granulated sugar, heavy cream, all-purpose flour, and vanilla extract for 1 minute to make a smooth cream cheese filling.

Transfer the cream cheese filling to a piping bag or Ziploc plastic bag with the corner snipped off. Set aside while you prepare the banana muffin batter.

STEP THREE: In a small bowl, add the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.

STEP FOUR: In a large bowl, add the mashed bananas, vegetable oil, vanilla extract, eggs, light brown sugar, and white sugar.

Using a handheld mixer on low speed, mix the wet ingredients for 30 seconds to 1 minute or until your mixture is fully combined.

STEP FIVE: Add the dry ingredients to the bowl of wet ingredients and mix on low for an additional 1 to 2 minutes.

Do not overmix the batter, or your muffins will be tough.

STEP SIX: Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled. 

STEP SEVEN: Pipe 2 teaspoons of the cream cheese filling into the center of each banana muffin.

STEP EIGHT: Bake the banana cream cheese muffins for 20 to 22 minutes or until a toothpick inserted into the banana muffin comes out clean.

STEP NINE: Allow your muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

How To Serve These Cream Cheese-Filled Banana Muffins

These cream cheese banana muffins can be served warm, at room temperature, or even after being chilled in the refrigerator.

They go great with a cup of coffee or iced vanilla latte for a delicious breakfast or even as an afternoon treat for the kids, along with a Wendy’s Frosty.

Check out more banana recipes with our banana bread brownies and banana pudding.

MORE MUFFIN RECIPES

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Cherry Cobbler Muffins

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Storing Banana Muffins With Cream Cheese

We’ve got you covered with some storage tips to keep your muffins as fresh and delicious as the moment they came out of the oven.

IN THE FRIDGE: You can store these banana cream cheese muffins in a sealed container in the refrigerator for up to 5 days.

IN THE FREEZER: Freeze these banana muffins with cream cheese filling for up to 1 month, sealed in an airtight container.

These sweet and moist banana cream cheese muffins will be a big hit with the whole family and are a great way to use up those ripe bananas. Creamy, sweet, and delicious, they really are something special. 

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Banana Cream Cheese Muffins

5 from 2 votes

One bite of these delectable, moist banana cream cheese muffins, and you will be hooked on the creamy center and sweet banana flavor.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 18

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Ingredients

  

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Cream Cheese Filling

• 6 ounces cream cheese, room temperature
• ¼ cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Banana Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup mashed bananas, approximately 2 large or 3 medium bananas
• ½ cup vegetable oil
• 1½ teaspoons vanilla extract
• 2 large eggs
• ¾ cup light brown sugar
• ¼ cup granulated sugar

Instructions

 

• Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.
• In a small mixing bowl using a handheld mixer on medium-low speed, beat together the cream cheese, granulated sugar, heavy cream, all-purpose flour, and vanilla extract for 1 minute to make a smooth cream cheese filling. Transfer the cream cheese filling to a piping bag, or zip-top plastic bag with the corner snipped off. Set aside while you prepare the banana muffin batter.
• In a small bowl, add the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.
• In a large mixing bowl add the mashed bananas, vegetable oil, vanilla extract, eggs, light brown sugar, and granulated sugar. Using a handheld mixer on low speed, mix the wet ingredients for 30 seconds to 1 minute or until your mixture is fully combined.
• Add the dry ingredients to the bowl of wet ingredients and mix on low for an additional 1 to 2 minutes. Do not overmix the batter, or your muffins will be tough.
• Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled.
• Pipe 2 teaspoons of the cream cheese filling into the center of each banana muffin.
• Bake the banana cream cheese muffins for 20 to 22 minutes or until a toothpick inserted into the banana muffin comes out clean.
• Allow your muffins to cool in the pan for 5 minutes then transfer them to a wire cooling rack to cool completely before serving.

Notes

• I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using the generic brands of paper liners as they are pretty, but they tend to really make the muffins stick to the paper.
•  ​​Make sure your cream cheese is at room temperature, or you will have lumps in your creamy filling.
• For easy scooping, and even distribution, you can scoop the banana muffin batter with a 2-inch cookie scoop. One level scoop yields approximately ⅓ cups of batter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.

Nutrition

Calories: 167kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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