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Banana Cream Cheese Muffins

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a close up shot of a bunch of Banana Cream Cheese Muffins
One bite of these delectable, moist banana cream cheese muffins, and you will be hooked.
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Table of Contents
  1. Banana Cream Cheese Muffins Ingredients
  2. How to Make This Banana Cream Cheese Muffins Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

a close up shot of a Banana Cream Cheese Muffin with a bite taken out of it

Banana Cream Cheese Muffins Ingredients

Banana Cream Cheese Muffins raw ingredients that are labeled

You’ll need:

For the 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

For the 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

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.

OUR RECIPE DEVELOPER SAYS

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.

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.

PRO TIP:

Make sure your cream cheese is at room temperature, or you will have lumps in your creamy filling.

cream cheese, sugar, heavy cream, flour and vanilla in a bowl and then blended together in a bowl

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

flour, baking powder, baking soda, salt and cinnamon in a bowl and then whisked together in a bowl

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.

banana, oil, vanilla, eggs, brown sugar and sugar in a bowl and then blended together in a bowl

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 your batter, or your muffins will be tough.

muffin dry ingredients in a bowl and then blended in a bowl

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

PRO TIP:

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. 

muffin liner filled with banana muffin batter

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

cream cheese topped onto 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.

PRO TIP:

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.

baked banana cream cheese in a cupcake pan

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 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.

Storage

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.

a bunch of Banana Cream Cheese Muffins on a plate

These sweet and moist banana 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. 

FREQUENTLY ASKED QUESTIONS

Can I keep these muffins on the counter?

Because they have cream cheese in them, we would recommend keeping them in the fridge rather than on the counter.

Can you freeze these muffins?

You can freeze these banana cream cheese-filled muffins for up to a month although the texture of the cream cheese filling may change slightly once thawed.

Can I add nuts to these cream cheese-filled banana muffins?

This banana muffin recipe would be delicious with the addition of nuts or even chocolate chips. Adding ½ -¾ cup of either will do the trick.

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a close up shot of a bunch of Banana Cream Cheese Muffins

Banana Cream Cheese Muffins

5 from 1 vote
One bite of these delectable, moist banana cream cheese muffins, and you will be hooked.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18

Ingredients
  

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
  • teaspoons vanilla extract
  • 2 large eggs
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar

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

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 your 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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