🍌 Fresh Banana Cream Cheese Muffins
Fresh Banana Cream Cheese Muffins are the perfect way to start your morning or enjoy a sweet afternoon snack. Soft, fluffy banana muffins with a luscious cream cheese center — it’s the ultimate combination of comfort and indulgence. They’re easy to make with ripe bananas and a few pantry staples, and they’ll fill your kitchen with an irresistible aroma.
Whether you’re baking for family, preparing for brunch, or simply using up overripe bananas, this recipe will become a go-to favorite.
What Kind of Bananas Should I Use?
The key to the best banana flavor is very ripe bananas — those with brown speckles or even blackened skins. The riper the banana, the sweeter and more flavorful your muffins will be. Don’t be afraid to use bananas that look overripe — that’s when they’re at their best for baking!
Ingredients for the Fresh Banana Cream Cheese Muffins
Here’s what you’ll need to make these soft and creamy banana muffins:
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted) or vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the cream cheese filling:
- 6 oz cream cheese (softened)
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 6 oz cream cheese (softened)
Optional: chopped walnuts, pecans, or mini chocolate chips
How To Make the Fresh Banana Cream Cheese Muffins
Step 1: Prep the Cream Cheese Filling
In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Combine the Wet Ingredients
In another bowl, mix the mashed bananas, melted butter (or oil), sugar, eggs, and vanilla extract until fully combined.
Step 4: Bring It All Together
Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix — stir just until combined. The batter should be thick and slightly lumpy.
Step 5: Fill the Muffin Tins
Line a muffin tin with paper liners or lightly grease. Fill each cup about halfway with muffin batter. Add a spoonful of cream cheese filling to the center of each muffin, then cover with a little more muffin batter, filling the cups about 3/4 full.
Step 6: Bake and Cool
Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until a toothpick inserted near the edge comes out clean. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
How to Serve and Store These Muffins
Enjoy these muffins warm or at room temperature, paired with coffee or tea for a delightful treat. The creamy center stays soft, making every bite extra indulgent.
To store:
Place muffins in an airtight container in the fridge for up to 5 days. For the best texture, bring to room temperature or gently reheat in the microwave before serving.
To freeze:
Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave.
Frequently Asked Questions
How ripe should the bananas be?
The riper, the better! Bananas with brown or black spots are ideal.
Can I skip the cream cheese filling?
Yes, you can — you’ll still get delicious banana muffins, but the cream cheese center adds a wonderful creamy texture.
Can I use oil instead of butter?
Yes — vegetable oil or melted coconut oil works well.
How do I prevent the cream cheese from sinking?
Be sure to spoon a layer of muffin batter underneath and on top of the cream cheese. That helps keep it centered.
Can I add nuts or chocolate chips?
Absolutely! Fold in chopped walnuts, pecans, or mini chocolate chips for extra flavor and texture.
Want More Dessert Ideas?
If you love these muffins, try:
- Baked Cinnamon Cream Cheese Roll-Ups
- No Bake Berry Cheesecake Rolls
- Mini Chocolate Cheesecake Bites
- Nashville Hot Mozzarella Sticks
- Praline Crunch Mix
