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Moist banana cream cheese muffins fresh out of the oven, warm and fluffy.

Moist Banana Cream Cheese Muffins

Light, fluffy muffins infused with ripe bananas and cream cheese, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.75 cups all-purpose flour For a lighter muffin, use cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon For warmth and spice
  • 0.5 cup unsalted butter, softened Make sure it's at room temperature for easy mixing
  • 1 cup granulated sugar
  • 2 large eggs Preferably organic or free-range for quality
  • 2 cups ripe bananas, mashed About 4 medium bananas; the riper, the better!
  • 1 teaspoon vanilla extract Pure is best
  • 4 ounces cream cheese, softened For that creamy texture
For Optional Toppings
  • to taste Sliced bananas For added decoration and flavor
  • to taste A sprinkle of cinnamon sugar For a sweet crust

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it lightly.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
  5. Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  7. In a separate bowl, beat the softened cream cheese until smooth.
  8. Scoop the batter into your prepared muffin tin, filling each cup about ¾ full.
  9. If desired, top with sliced bananas or a sprinkle of cinnamon sugar.
  10. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  11. Once golden brown, remove muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Use overripe bananas for the sweetest flavor. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.