Banana Cream Cheese Muffins

5 from 4 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 Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: Banana Cream Cheese Muffins Recipe

Servings:

Calories: 167kcal

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.

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.