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With a cream cheese surprise, these Banana Cream Cheese Muffins are out of this World delicious. Perfect for breakfast, a snack, or even dessert!

cream cheese muffins stacked on a white plate

If you know me by now, you know I love me some muffins. And, these Cream Cheese Muffins are my current obsession.

Loaded with fresh banana flavor and that irresistible cheesecake filling, I literally cannot get enough.

Bonus points: our toddler also devours these; she will eat a whole one in one sitting! I’ve been packing one in her school lunch every so often for a fun little surprise for her, she loves it.

The cream cheese in the muffin keeps them extra moist. They are best served at room temperature, but I like to pop one in the microwave for a few seconds and eat it warm, Heavenly.

There is nothing boring about these delicious muffins. Whenever I present them to someone new, they ask for the recipe immediately.

Seriously, the best muffins.

Okay, okay, I know you are ready to try these Cream Cheese Muffins, scroll down to get the recipe and lots of useful tips!

Some of our other favorite banana recipes on our site include: Banana Blondies with Cream Cheese Frosting, Banana Bundt Cake, and Banana Nut Bread.

a hand holding a cream cheese muffin in air

WHY THIS RECIPE WORKS:

  1. This makes 12 muffins but easily double it to feed more.
  2. Great for a make-ahead breakfast option since it lasts for days in the fridge.
  3. The popular flavor combination makes this a pleasing breakfast, snack, or dessert.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Salt
  • Mashed bananas (2-3 bananas)
  • Granulated sugar
  • Large egg, lightly beaten
  • Vanilla extract
  • Cream cheese, softened
  • Milk

HOW TO MAKE CREAM CHEESE MUFFINS:

  1. Preheat the oven to 350°F. Line 12 muffin cups with liners, set aside.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Whisk together the mashed bananas, sugar, egg, and vanilla in a medium bowl. Pour the wet ingredients into the dry and stir until combined; set aside.
collage of images showing how to make the batter for cream cheese muffins
  1. In a large bowl with an electric mixer or the bowl of a stand mixer, whip the room temperature cream cheese on medium speed until smooth.
  2. Add the sugar, milk, flour, and vanilla, and mix until combined. 
collage of images showing how to make the filling for cream cheese muffins
  1. Fill each muffin liner halfway full with the muffin batter.
  2. Evenly distribute the creamy filling between each muffin. Smooth out the top.
  3. Add the remaining batter on top of each muffin. Smooth out the top and then take a toothpick and swirl the tops of the muffins so a little of the cream cheese mixture peaks through, and you have a cream cheese swirl.
  4. Bake muffins for 22-24 minutes until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the muffin tin, take the muffins out, and cool completely on a wire rack. 

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE FROZEN BANANAS?

Yes, you can! Thaw them all the way first, then mash them.

Proceed with the recipe as written.

CAN THIS RECIPE BE DOUBLED?

It can, make the recipe exactly as stated except double the ingredients.

overhead image of cream cheese muffins on a cooling rack

DO I HAVE TO ADD THE CREAM CHEESE FILLING?

No, you don’t have to, the banana batter is delicious as a muffin on its own. However, cooking times will vary, so start checkering them sooner.

They will also be smaller muffins.

CAN I ADD ANYTHING?

Of course, here are some suggestions.

TO THE MUFFIN BATTER:

  • Chocolate chips of any kind
  • Chopped nuts – I suggest pecans or walnuts
  • Pumpkin Spice – lovely for the fall season
  • Ground cinnamon

TO THE SWEET CREAM CHEESE FILLING:

  • Spices such as pumpkin pie spice, cinnamon, or nutmeg

FOR TOPPING:

  • You can make a crumb topping and add it. Crumbly streusel is amazing on these.
  • Pop some chocolate chips on top if you are adding them to the muffin batter
  • Dusting of powdered sugar
  • Amp up the cream cheese with a yummy cream cheese glaze drizzled on top
  • Powdered sugar glaze
3 cream cheese muffins stacked

HOW TO STORE:

Store leftovers in the fridge in an airtight container for up to 5 days. Best served and eaten at room temperature.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight or on the countertop.

DANA’S TIPS AND TRICKS:

  • This makes a big batch of 12 muffins, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great for a make-ahead breakfast.
  • This freezes well, see my tips above on how to store.
  • The filling can also be used for Pumpkin Muffins and makes the best blueberry muffins!
a bite taken out of a cream cheese muffin on a white plate

Ready to try out these muffins for yourself and see what all the fuss is about? One bite of our Cream Cheese Muffins and you’ll be shocked at how good they are.

If you’ve tried these CREAM CHEESE MUFFINS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 4 votes

Banana Cream Cheese Muffins Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 24 minutes
With a cream cheese surprise, these Banana Cream Cheese Muffins are out of this World delicious. Perfect for breakfast, a snack, or even dessert!
Servings 12 servings

Ingredients
  

For the filling:

Instructions

  • Preheat the oven to 350°F. Line 12 muffin cups with liners, set aside.
  • In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Whisk together the mashed bananas, sugar, egg, and vanilla in a medium bowl. Pour the wet ingredients into the dry and stir until combined; set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer, whip the room temperature cream cheese on medium speed until smooth.
  • Add the sugar, milk, flour, and vanilla, and mix until combined.
  • Fill each muffin liner halfway full with the muffin batter.
  • Evenly distribute the creamy filling between each muffin. Smooth out the top.
  • Add the remaining batter on top of each muffin. Smooth out the top and then take a toothpick and swirl the tops of the muffins so a little of the cream cheese mixture peaks through, and you have a cream cheese swirl.
  • Bake muffins for 22-24 minutes until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the muffin tin, take the muffins out, and cool completely on a wire rack.

Notes

  • This makes a big batch of 12 muffins, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great for a make-ahead breakfast.
  • This freezes well, see my tips above on how to store.
  • The filling can also be used for Pumpkin Muffins and makes the best blueberry muffins!

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 206mg | Potassium: 151mg | Fiber: 1g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
Nutrition Disclaimer

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5 from 4 votes (3 ratings without comment)

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2 Comments

  1. Todd Fitzgerald says:

    5 stars
    Made these for my Mom’s 82nd birthday which just so happens to be today. She absolutely loves them. I couldn’t have done this without you, Dana. I was going to include a photo of them as they were picture perfect, but didn’t see an option to do so. No worries.
    Thank you,
    Todd

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