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A moist banana muffin with cream cheese frosting swirled on top, wrapped in a yellow polka dot liner.
Layla

Banana Muffins with Cream Cheese

Tender, bakery-style banana muffins with a tangy cream cheese ribbon running through the center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 3 large ripe bananas very spotted, about 1.5 cups mashed
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
For the Cream Cheese Filling
  • 8 oz cream cheese softened, brick-style not whipped
  • 3 tbsp granulated sugar
  • 0.5 tsp vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Medium mixing bowls
  • Whisk
  • Spatula

Method
 

Prep
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a small bowl, beat the softened cream cheese, 3 tablespoons sugar, and 0.5 teaspoon vanilla until completely smooth and no lumps remain. Transfer to a zip-top bag or piping bag and set aside.
  3. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
  4. In a large bowl, mash the bananas thoroughly until mostly smooth with just small lumps remaining. Whisk in 0.75 cup sugar, melted butter, eggs, and 1 teaspoon vanilla until well blended.
  5. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Do not overmix - a few streaks of flour are okay. The batter will be thick.
  6. Divide half the batter among the 12 muffin cups, about 1 heaping tablespoon each. Snip a corner off the cream cheese bag and pipe about 1 tablespoon of filling into the center of each, keeping it away from the edges. Top with remaining batter, spreading gently to cover the cream cheese.
  7. Bake 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted into the muffin (not the center) comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use bananas with plenty of brown spots for maximum sweetness and moisture. The cream cheese filling stays soft, so these are best eaten within 2 days or frozen for longer storage. For a variation, add 0.5 cup mini chocolate chips to the batter or top with coarse sugar before baking for crunch.