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Cream Cheese Banana Muffins Recipe

ByCaroline
Jump to Recipe· 4.6 from 5 reviews

If you’re anything like me, you can’t resist a good banana muffin—especially when there’s a luscious cream cheese surprise baked right inside. This Cream Cheese Banana Muffins Recipe is hands-down one of my all-time favorites, combining the cozy sweetness of ripe bananas with a velvety cream cheese swirl that just makes each bite unforgettable. Whether you want a quick breakfast treat or an afternoon snack that feels a little indulgent, stick around—I’ll walk you through everything you need to make these muffins perfectly every time!

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Why This Recipe Works

  • Ripe Bananas: Using over-ripe bananas gives these muffins natural sweetness and moisture that simply can’t be beaten.
  • Cream Cheese Swirl: The soft, tangy cream cheese adds a beautiful contrast of texture and flavor that elevates ordinary banana muffins.
  • Balanced Sweetness: Combining granulated and brown sugar creates depth without overpowering the bananas or cream cheese.
  • Simple Technique: Swirling the cream cheese mixture on top instead of mixing it in ensures a stunning marbled effect that’s easier than you think.
Cream Cheese Banana Muffins, banana muffin recipes with cream cheese, delicious banana muffins, easy homemade banana muffins, soft and moist banana muffins - The image shows twelve unbaked muffins in a metal muffin tray with white paper liners. Each muffin has two layers: the bottom layer is a light brown batter that looks thick and textured with small chunks, and the top layer is a creamy white swirl mixed gently into the batter, giving a marbled effect. The muffins fill most of each liner and are evenly spaced in the tray on a white marbled surface background. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Cream Cheese Banana Muffins Recipe plays a crucial role in creating that tender, flavorful result. From ripe bananas to a hint of vanilla and crunchy pecans, they come together in harmony. I’ll share tips for picking the best versions to make sure you get mouthwatering muffins every time.

Cream Cheese Banana Muffins, banana muffin recipes with cream cheese, delicious banana muffins, easy homemade banana muffins, soft and moist banana muffins - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white ceramic bowl with fine white baking soda powder, another small white ceramic bowl with light beige baking powder, a small pinch of coarse salt on a white ceramic dish, four ripe yellow bananas with brown spots, a small white bowl filled with white granulated sugar, a small white bowl containing packed light brown sugar with visible moist texture, one whole uncracked brown egg, a small white bowl of clear pale vegetable oil, a small white bowl of golden vanilla extract, half a cup of chopped pecans displayed naturally scattered on a white ceramic plate, a smooth block of softened cream cheese on a white ceramic dish, a small white bowl with fine white granulated sugar, one shiny whole uncracked egg, another small white bowl with golden vanilla extract, and a tiny white bowl with a few teaspoons of milk — all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base for these muffins, it provides structure but keep it to 2 cups for moistness.
  • Baking soda & baking powder: These leaveners work together to give your muffins a lovely rise and soft crumb.
  • Salt: Just a pinch enhances all the flavors without making the muffins salty.
  • Ripe bananas: Make sure your bananas are super ripe with brown spots—they’re sweeter and mash easily, making the muffins irresistibly tender.
  • Granulated sugar: Adds sweetness and helps with browning.
  • Light brown sugar: Adds moisture and subtle caramel notes.
  • Egg: Binds everything together and helps with rising.
  • Vegetable oil: Keeps muffins moist without weighing them down like butter sometimes can.
  • Vanilla extract: A must-have for depth of flavor.
  • Chopped pecans: Adds crunch and a nutty contrast against the soft texture—totally optional but highly recommended!
  • Cream cheese (for swirl): Softened is critical for a smooth mixture and perfect marbling.
  • Egg yolk (for swirl): Enriches the cream cheese mixture to keep it silky and firm up nicely during baking.
  • Milk (optional): Just enough to thin the cream cheese swirl if it’s too thick to swirl easily.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Cream Cheese Banana Muffins Recipe is how easy it is to tweak based on your mood and pantry. I love throwing in chopped walnuts instead of pecans sometimes, or even tossing in a few chocolate chips when I want a sweeter, dessert vibe.

  • Nut-free: Simply omit the pecans and replace them with extra banana or shredded coconut for texture.
  • Spiced up: Sprinkle ½ teaspoon of cinnamon or nutmeg into the dry ingredients for a warm twist.
  • Healthier swap: Try replacing half the flour with whole wheat pastry flour for a bit more fiber without sacrificing softness.
  • Dairy-free variation: Use a dairy-free cream cheese and a neutral oil like avocado oil to keep things moist and creamy.

Step-by-Step: How I Make Cream Cheese Banana Muffins Recipe

Step 1: Prep Your Ingredients and Oven

First things first, preheat your oven to 350°F and line your muffin tin with liners. Trust me, this step prevents those annoying muffin sticking dramas! While the oven warms, gather your bananas, sugars, and cream cheese so everything’s ready to go—it makes the mixing part so much smoother.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. This ensures even distribution of the leavening agents, so your muffins rise beautifully and bake evenly. Set that aside for a moment, and don’t skip sifting or whisking; lumpy flour mixtures can cause uneven texture.

Step 3: Combine the Wet Ingredients

In a large bowl, mash those ripe bananas until mostly smooth—leave a few lumps for texture if you like. Then whisk in both sugars, followed by the egg, vegetable oil, and vanilla extract. I find using a wire whisk really helps incorporate everything without over-mixing.

Step 4: Bring It Together & Add Pecans

Slowly add your dry ingredients into the wet mixture, whisking gently until no large lumps remain but be careful not to overmix—you want the muffins tender, not tough. Now fold in those chopped pecans with a spatula, getting an even distribution of crunch without breaking them down too much.

Step 5: Whip Up the Cream Cheese Swirl

In a separate bowl, beat the softened cream cheese until silky smooth to avoid clumps. Add sugar, egg yolk, and vanilla, beating again to combine fully. If your mixture feels too stiff to swirl easily, add up to 2 teaspoons of milk. This little swirl is what makes the muffins unique and adds that creamy tang in every bite.

Step 6: Assemble & Swirl

Fill each muffin cup about ¾ full with banana batter. Then dollop roughly a tablespoon of the cream cheese mixture on top and swirl it gently into the batter using a toothpick or the tip of a knife. Don’t worry if the swirl looks uneven or jagged—once baked, it creates beautiful marbled tops that I think look gorgeous and taste even better.

Step 7: Bake and Enjoy

Bake your muffins for about 16-18 minutes, or until a toothpick inserted in the center comes out clean. Don’t open the oven early—that can cause sinking. Once baked, let them cool for a few minutes in the pan before transferring to a wire rack. Enjoy warm for melty cream cheese or at room temp for that classic muffin bite!

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Tips from My Kitchen

  • Banana Ripeness: I hang onto bananas until they’re almost too ripe to eat—those brown spots are flavor gold.
  • Swirling Technique: Use a gentle touch when swirling the cream cheese so it doesn’t sink completely; a few swirls make a prettier marbling.
  • Avoid Overmixing: Overmixing leads to dense muffins, so stir just until combined once flour is added.
  • Storage Tip: Store muffins in an airtight container in the fridge and bring to room temp or slightly chilled before serving for best flavor.

How to Serve Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins, banana muffin recipes with cream cheese, delicious banana muffins, easy homemade banana muffins, soft and moist banana muffins - The image shows three muffins on a white plate placed on a white marbled surface. Each muffin has two main layers: the bottom layer is a brown, textured muffin base with visible bits that suggest nuts or fruits, and the top layer is a creamy, swirled, pale yellow cream cheese topping that blends slightly into the muffin base, giving a marbled effect. The muffins are in white paper cupcake liners with ridged sides. The background is softly blurred, and a glass of white milk is partially visible behind the muffins. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle a few extra chopped pecans or a light dusting of powdered sugar over the top just before serving—it adds a little crunch and sweetness that complements the creamy swirl. Sometimes I even toast a few pecans and scatter them on top for a delightful aroma.

Side Dishes

Pair these muffins with a hot cup of coffee or chai tea for a cozy morning. For brunch, I enjoy them alongside fresh fruit salad or a simple yogurt parfait—both balance the richness of the cream cheese wonderfully.

Creative Ways to Present

For a special gathering, I arrange the muffins on a pretty cake stand lined with banana leaves or parchment paper decorated with fresh mint. You could also pipe a little cream cheese frosting on top for a decadent dessert muffin twist. Adding edible flowers nearby always earns compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cream cheese banana muffins in an airtight container in the fridge. This keeps them fresh for up to 4 days. Although they’re tasty chilled, I recommend pulling them out about 30 minutes before eating to let their flavors shine.

Freezing

These muffins freeze really well! I wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They keep for up to 3 months. Thaw muffins overnight in the fridge or at room temperature for a few hours before enjoying.

Reheating

To reheat, pop a muffin in the microwave for about 15-20 seconds for a soft, freshly baked feel. If you prefer them warm and a little crispier, try 5 minutes in a 325°F oven wrapped in foil. Either way, you’ll get that creamy swirl melting gently again.

FAQs

  1. Can I use frozen bananas for this Cream Cheese Banana Muffins Recipe?

    Absolutely! Frozen bananas work wonderfully and are actually easier to mash when thawed. Just be sure to drain any excess liquid before mixing to avoid too wet a batter.

  2. What if I don’t have cream cheese on hand?

    While cream cheese is key to this recipe’s signature swirl, you could try substituting mascarpone or ricotta for a milder flavor, but the texture and tanginess will differ slightly.

  3. Can I make this recipe gluten-free?

    Yes! Swap the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum for best results. The muffins might be slightly denser, but still delicious.

  4. How do I prevent the cream cheese swirl from sinking?

    Make sure your cream cheese mixture isn’t too runny. If needed, add a tiny splash of milk to thin it just enough to swirl but not so much that it sinks completely to the bottom.

  5. Can I substitute the vegetable oil with butter?

    You can melt butter and use it instead of oil to add richness, though it might make the muffins a bit denser. I recommend sticking with oil for that light, moist crumb.

Final Thoughts

This Cream Cheese Banana Muffins Recipe is one of those treasures I keep coming back to whenever I want a cozy, comforting bake that feels a little special but is so simple to pull off. I hope it becomes a staple in your kitchen like it has in mine—easy to make, full of flavor, and with that creamy swirl that just makes your day. Go ahead, grab those overripe bananas and treat yourself—you deserve these muffins!

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Cream Cheese Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious and moist Cream Cheese Banana Muffins featuring ripe bananas and a luscious cream cheese swirl. Perfect for breakfast or a snack, these muffins are packed with flavor and a delightful texture from chopped pecans.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 4 medium over-ripe bananas, mashed
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans

Cream Cheese Swirl

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk, if needed

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F. Line a muffin pan with liners to prevent sticking and for easy cleanup.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk the mashed bananas, granulated sugar, and brown sugar. Beat in the egg, vegetable oil, and vanilla extract until the mixture is smooth.
  4. Incorporate dry ingredients: Slowly whisk the flour mixture into the wet ingredients until there are no lumps. Gently fold in the chopped pecans for added texture.
  5. Fill muffin tins: Spoon the batter into the prepared muffin liners, filling each about 3/4 full for perfect rise.
  6. Prepare cream cheese mixture: In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract, and beat until fully combined. If the mixture is too thick, beat in up to 2 teaspoons of milk to thin it out slightly.
  7. Swirl cream cheese topping: Drop about 1 tablespoon of the cream cheese mixture atop each muffin and swirl it into the banana batter using a toothpick. The swirl won’t be smooth but will bake beautifully.
  8. Bake the muffins: Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and serve: Allow muffins to cool slightly. Serve fresh or store leftovers in an airtight container in the refrigerator. They are best enjoyed at room temperature or slightly chilled.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • If cream cheese mixture is too thick, add up to 2 teaspoons milk to make swirling easier.
  • Line muffin pan with paper liners or grease well to prevent sticking.
  • Store muffins in an airtight container in the fridge to maintain freshness; reheat slightly before serving if desired.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 200 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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