These Banana Cream Cheese Muffins are the ultimate mashup of moist banana bread and creamy cheesecake, baked into perfect little muffins. They’re easy to whip up, with ripe bananas and a rich cream cheese center that makes every bite creamy, tangy, and delicious!
I always seem to have a bunch of overripe bananas sitting on my counter, and they sneak up on me every time! Instead of tossing them, I love finding new ways to use them, like making Mini Banana Chocolate Chip Muffins or Chocolate Peanut Butter Banana Bread, but these banana muffins with cream cheese are one of my favorites! They’re the perfect balance of sweet banana flavor with a creamy surprise in the center, making them a hit with everyone in my house. Plus, they’re so easy to make that it feels like a win every time I bake a batch!
What I love most about these muffins is how versatile they are. They’re perfect for breakfast with a cup of coffee, make a great afternoon snack, and can be enjoyed as a quick dessert when that sweet tooth kicks in. I’ve served them at brunches, packed them in lunchboxes, and kept a few on hand for after-school snacks! That’s just the beauty of putting bananas in baked goods.
All Purpose Flour – The base of the muffins gives them structure and the perfect soft texture.
Baking Soda & Baking Powder – These help the muffins rise, making them light and fluffy every time.
Salt – Just a pinch balances the sweetness and brings out all the flavors while helping to activate the leavening agents.
Very Ripe Bananas – The riper, the better! They add natural sweetness and moisture, making the muffins super soft and full of that classic banana flavor.
Sugar (brown and white) – A mix of both gives the muffins the best of both worlds: white sugar adds sweetness, and brown sugar adds a hint of caramel flavor and extra moisture.
Egg – Acts as a binder and gives the muffins structure.
Vegetable Oil – Keeps the muffins moist and soft without weighing them down, so they stay fresh longer.
Vanilla Extract – Adds warmth and depth to the flavor.
Chopped Pecans – These add a little crunch and a nutty twist that pairs perfectly with the banana flavor. You can leave them out, but they make such a tasty difference!
Softened Cream Cheese – Adds that creamy, tangy layer that turns these muffins into a mixture of muffins with a bit of cheesecake flavor.
Sugar – Sweetens the cream cheese filling just enough to complement the natural sweetness of the banana.
Egg Yolk – Makes the cream cheese swirl silky smooth and helps it hold its shape while baking.
Vanilla Extract – A tiny splash brings out the creaminess and ties the flavors together.
Milk – Just a little to keep the cream cheese swirl smooth and easy to mix.
Prepare for baking: Preheat the oven to 350°F. Line a muffin tin with paper liners to prevent sticking and make for easy cleanup. Set it aside.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mash the bananas and sugars: In a stand mixer or a large bowl with a hand mixer, combine the ripe bananas, white sugar, and brown sugar. Mix on low speed until the bananas break down and the sugars are incorporated.
Mix the batter: With the mixer on low to medium speed, add the egg, vegetable oil, and vanilla extract. Beat until everything is well combined and smooth. Gradually add the flour mixture to the wet banana mixture, mixing on low speed after each addition. Continue until all the flour is fully incorporated. Be careful not to overmix!
Fold in the pecans: Add the chopped pecans to the batter by using a spatula or wooden spoon to gently fold them in until they are evenly dispersed.
Fill the muffin liners: Spoon the batter into the prepared muffin liners, filling each about 3/4 of the way full. This gives the muffins room to rise perfectly without overflowing.
Make the cream cheese swirl: In a stand mixer or a medium bowl with a hand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the sugar, egg yolk, and vanilla extract, then mix again until fully combined. If the mixture seems too thick, add one tablespoon of milk to thin it slightly.
Add to the muffins: Spoon about one tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to swirl the cream cheese into the muffin batter, creating a marbled effect.
Bake the muffins: Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and set.
Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature. Enjoy!
Use overripe bananas with lots of brown spots. They’re much sweeter and will mash easily, giving the muffins the perfect texture and flavor.
For even mixing, bring the egg and cream cheese to room temperature before starting, as cold ingredients can make the batter clump or the cream cheese hard to blend.
Avoid overmixing the batter once the flour is added to keep the muffins light and fluffy. Stir just until no streaks of flour remain.
Fill the muffin liners only 3/4 of the way to give them room to rise without spilling over the edges. Use an ice cream scoop to make things even.
Swirl the cream cheese gently with a toothpick instead of stirring it too much. This creates a beautiful marbled pattern that stays intact while baking.
If the cream cheese mixture feels too thick, add a tablespoon of milk at a time to thin it out just enough for easy swirling.
Check the muffins for doneness by inserting a toothpick into the banana part (not the cream cheese swirl), as the swirl can remain soft and gooey even when fully baked.
Let the muffins cool in the pan for 5-10 minutes before moving them to a wire rack. This helps them firm up without overbaking.
Flavor Extracts: Swap out the vanilla extract for almond extract to give the muffins a slightly nutty flavor. Coconut extract also works well for a tropical twist, pairing well with the banana.
Mix-ins: Mini chocolate chips are a great addition, as well as shredded coconut, dried cranberries, or raisins.
Flour: Using whole wheat flour in place of all-purpose flour adds a slightly nuttier flavor with a bit more fiber. If you need a gluten-free option, a 1:1 baking flour blend works perfectly. Just make sure the rest of your ingredients are gluten-free.
Toppings: Sprinkling cinnamon sugar on top before baking creates a caramelized, crunchy finish. For a bit of extra texture, adding chopped pecans on top of the batter gives each bite a toasty crunch. If you want to make them extra indulgent, drizzle the cooled muffins with a powdered sugar glaze or melted chocolate.
Storing: Keep the muffins in an airtight container at room temperature for up to 3 days. Place a paper towel at the bottom of the container to absorb any moisture and prevent them from becoming soggy. You can also store them in the fridge for up to one week.
Freezing: Allow the muffins to cool completely before freezing. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before serving.
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas before using, and drain any excess liquid to avoid making the batter too wet.
Why did my muffins sink in the middle?
Overmixing the batter or opening the oven too early can cause muffins to collapse. Mix until just combined and avoid peeking until the bake time is nearly done.
How do I keep the cream cheese swirl from sinking to the bottom?
Make sure the batter is thick enough and swirl gently with a toothpick to keep the cream cheese mixture on top.
Creamy Banana Muffins with a sweet cream cheese swirl throughout. Simple recipe with big delicious flavor.
Muffin
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium very ripe bananas, mashed
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup chopped pecans
Cream Cheese Swirl
8 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
2 teaspoons pure vanilla extract
2 Tablespoons milk, more if needed
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners, set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Combine together and set aside.
3. In a stand mixer or a large bowl with a hand mixer, combine the bananas, sugar, and brown sugar. Mix on low until combined.
4. Add the egg, vegetable oil, and vanilla. Mix on low to medium speed until all combined.
5. Add a bit of the flour mixture to the banana mixture and mix on low after each addition until all the flour is incorporated.
6. Add chopped pecans then use a spatula or wooden spoon to fold the pecans into the batter.
7. Spoon the muffin batter into each muffin liner and fill about 3/4 full. Set aside while you make the cream cheese mixture.
8. Cream Cheese Swirl: In a stand mixer or a medium bowl with a hand mixer, add the softened cream cheese and beat n medium until smooth. Add the sugar, egg yolk, and vanilla and then mix again on medium speed until combined. If too thick, add 1 Tablespoon of milk and mix.
9. Spoon about 1 Tablespoon of the cream cheese mixture and place on top of the batter of each muffin. Use a toothpick and swirl the cream cheese mixture through the muffin batter.
10. Bake for 15-17 minutes or until a toothpick in the middle comes out clean. Cool a bit and then serve!
11. Store in an airtight container.
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