Cream Cheese Banana Muffins Recipe

stacked banana muffins with cream cheese and pecan baked in.

4.50 from 16 votes

Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins - this EASY banana muffins recipe is my favorite and it's FULL of a sweet cream cheese mixture! Everyone loves these muffins!

Prep Time12

Cook Time18

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 207kcal

Author: Dorothy Kern

Cost: $9

Ingredients

Filling:

4 ounces (113g) cream cheese , room temperature
3 tablespoons (36g) granulated sugar

For the bread:

¾ cup (150g) granulated sugar
½ cup (118ml) vegetable oil
¼ teaspoon salt
2 overripe bananas
2 large eggs
7 tablespoons sour milk or add 1 teaspoon vinegar to the milk to sour it, see note
1 teaspoon baking soda
2 cups (248g) all purpose flour
½ cup chopped nuts , optional

Instructions

Preheat oven to 350°F. Line muffin pans with paper baking cups.
Make the cream cheese filling: mix together cream cheese and sugar until smooth. Set aside.
If you're using milk and vinegar, add 1 teaspoon vinegar or lemon juice and 7 tablespoons milk to a measuring cup and let sit 5 minutes.
Mash bananas with a foil or potato masher in a large bowl. Stir in oil and sugar with wooden spoon or a hand mixer.
Add eggs, salt, and baking soda, stir. Add milk and flour and mix until combined (batter will be slightly lumpy).
Fill muffin cups with about 2 tablespoons of muffin batter. Add about ½ teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired.
Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

I used to use a blender to make all my banana bread recipes but, while I still love that method, it make more dishes, so I edited the recipe. Here is how to use the blender:

Stir oil and sugar in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt to a blender jar and blend until smooth. Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in nuts, if using. Continue with the rest of the recipe.

Milk: You can use buttermilk (7 tablespoons) or make your own "sour" milk by adding 1 teaspoon white vinegar or lemon juice to a measuring cup, then adding 7 tablespoons milk and letting sit for 5 minutes. You can use any kind of milk (dairy or nondairy).

Store muffins in an airtight container for up to 3 days or in the freezer for up to 4 months. Allow to thaw at room temperature.

Nutrition