Description
These ultra-moist banana muffins feature a rich cream cheese swirl baked directly into the tops for a soft, creamy, bakery-style finish. They’re simple to prepare, perfect for overripe bananas, and ideal for breakfast, brunch, or snacking.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ripe bananas, mashed well
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup chopped pecans
Cream Cheese Filling
- 4 ounces softened cream cheese
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons milk if needed for consistency
Instructions
- Prepare the Baking Pan
- Set your oven to 350°F so it fully preheats before baking. Place paper muffin liners into a standard muffin tin or lightly coat the cups with nonstick spray.
- Combine the Dry Ingredients
- Add the flour, baking soda, baking powder, and salt to a medium bowl. Whisk thoroughly until everything looks evenly combined. Set the bowl aside.
- Prepare the Banana Mixture
- In a separate large bowl, mash the bananas until mostly smooth. Stir in the granulated sugar and brown sugar until fully blended into the bananas.
- Crack in the egg, then pour in the oil and vanilla extract. Whisk until the mixture becomes glossy and smooth.
- Make the Muffin Batter
- Slowly add the dry ingredients into the banana mixture. Stir gently with a spatula or wooden spoon until the flour disappears into the batter. Avoid excessive mixing because that can make the muffins heavy instead of soft.
- Fold the chopped pecans into the batter until evenly distributed.
- Fill the Muffin Pan
- Divide the batter evenly between the muffin cups. Fill each cavity roughly three-quarters full so the muffins have enough room to rise properly.
- Prepare the Cream Cheese Mixture
- Place softened cream cheese into a bowl and beat until smooth and creamy. Add the sugar, egg yolk, and vanilla extract. Continue mixing until silky.
- If the mixture feels too thick to swirl, stir in milk a little at a time until the consistency loosens slightly.
- Create the Swirl
- Drop about a tablespoon of cream cheese mixture over each muffin. Use a toothpick or skewer to drag the cream cheese gently through the batter. Don’t worry about making it perfect. The swirl naturally bakes into a beautiful pattern.
- Bake the Muffins
- Transfer the pan into the oven and bake for 16 to 18 minutes. The muffins should rise nicely and develop lightly golden tops.
- Check doneness by inserting a toothpick into the center of a muffin. If it comes out mostly clean, they are ready.
- Cool Before Serving
- Let the muffins rest in the pan for about 5 minutes before moving them onto a wire rack. This prevents excess moisture from collecting underneath.
- Serve warm, room temperature, or slightly chilled.
Notes
- Keep leftover muffins refrigerated in an airtight container for up to 5 days.
- Warm briefly in the microwave before serving for a fresh-baked texture.
- Freeze individually wrapped muffins for up to 3 months. Thaw overnight in the fridge before enjoying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 muffin
- Calories: 231 kcal
- Sugar: 18 g
- Sodium: 196 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg