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Banana Cream Cheese Muffins

Banana cream cheese muffins with a hidden, tangy cheesecake-style center. Domed, golden bakery banana muffins that split open to reveal a rich cream cheese pocket.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 ripe bananas
  • 0.3333333333 cup butter melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Cream cheese filling
  • 6 oz cream cheese softened
  • 3 tbsp sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. Beat cream cheese, sugar, and vanilla until smooth, then refrigerate until needed while you mix the batter.
Make the batter
  1. Mix mashed bananas, melted butter, sugar, eggs, and vanilla in a large bowl until combined.
  2. Fold in all-purpose flour, baking powder, baking soda, salt, and cinnamon until just combined, with no dry streaks left.
Fill and bake
  1. Fill each muffin cup 1/3 full with batter.
  2. Add 1 heaping teaspoon of cream cheese filling to each muffin.
  3. Cover with more batter to fill each cup to 3/4 full.
  4. Bake for 20–22 minutes at 375°F until the tops are golden and a toothpick inserted in the batter (not the filling) comes out clean.

Notes

For a cleaner center, refrigerate the cream cheese filling just until firm enough to scoop (about 10–20 minutes), then fill promptly. Store muffins covered in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave. Freeze up to 2 months (thaw overnight in the fridge). For a lighter option, replace half the all-purpose flour with whole wheat flour for extra fiber while keeping the same bake time range.