Cream Cheese Banana Muffins Recipe

BySarah
Jump to Recipe· 4.9 from 38 reviews

I’m so excited to share this Cream Cheese Banana Muffins Recipe with you because it’s one of those special treats that instantly feels like a warm hug from the inside out. Soft, moist banana muffins get an irresistible tangy cream cheese swirl right on top, giving each bite a dreamy creaminess that makes these muffins completely unforgettable. Whether you’re baking for breakfast, snack time, or just because, this recipe is super straightforward and always delivers. I promise once you try it, these muffins will have a permanent spot on your must-bake list!

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Why This Recipe Works

  • Perfectly Balanced Flavors: The sweetness of ripe bananas blends beautifully with the tangy cream cheese swirl for a rich, moist muffin you’ll crave.
  • Moisture Without Fuss: Using vegetable oil keeps these muffins tender and soft longer than butter-based recipes.
  • Simple Yet Special: A quick cream cheese swirl topping adds bakery-level flair without extra complexity.
  • Great for Using Up Bananas: That overripe banana bunch in your kitchen? This recipe puts them to delicious work thoughtfully.
Cream Cheese Banana Muffins, banana muffin recipes with cream cheese, moist banana muffins, easy breakfast muffin ideas, homemade banana muffins with cream cheese - 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

The magic behind this Cream Cheese Banana Muffins Recipe starts with ingredients that complement each other perfectly—moist bananas, rich cream cheese, and just the right balance of sweetness. I always like to choose super ripe bananas because they bring the most flavor and natural sweetness to the batter.

Cream Cheese Banana Muffins, banana muffin recipes with cream cheese, moist banana muffins, easy breakfast muffin ideas, homemade banana muffins with cream cheese - 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: Gives structure to the muffins while keeping them tender; no need for fancy flour blends here.
  • Baking soda and baking powder: These leavening agents work together to make sure your muffins rise nicely and stay light.
  • Salt: Enhances all the flavors without being noticeable on its own.
  • Over-ripe bananas: The riper, the better! They sweeten naturally and keep the muffins moist.
  • Granulated and light brown sugar: Together they provide sweetness and a subtle molasses note from the brown sugar.
  • Large egg: Binds everything together, adding richness.
  • Vegetable oil: Keeps the crumb tender and moist for days—key for make-ahead muffins.
  • Vanilla extract: Adds warmth and depth to the overall flavor.
  • Chopped pecans: Adds crunch and a nutty contrast, but you can swap with walnuts or leave them out if nuts aren’t your thing.
  • Cream cheese: The star of the swirl—make sure it’s softened for easy mixing and a smooth finish.
  • Sugar for the swirl: Sweetens the cream cheese to balance its tang.
  • Egg yolk: Helps make the cream cheese swirl richer and gives it a lovely texture.
  • Milk (optional): If the cream cheese mixture feels too thick, a little splash helps you get the perfect swirl consistency.
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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.

Tweak to Your Taste

I love how flexible this Cream Cheese Banana Muffins Recipe is. You can easily customize it to your preferences or what’s in your pantry. You could even turn this into a nut-free or gluten-free treat with a couple of swaps—super simple!

  • Add-ins: Sometimes I toss in chocolate chips or shredded coconut along with—or instead of—pecans for a fun twist.
  • Nut-free version: Just leave out the nuts or substitute with seeds like sunflower or pumpkin for crunch.
  • Gluten-free: Use a 1-to-1 gluten-free flour blend, but watch the consistency and adjust liquid if needed.
  • Dairy-free option: Try dairy-free cream cheese and switch vegetable oil to a neutral-flavored oil like avocado or canola.

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

Step 1: Prep your batter base

Start by preheating your oven to 350°F and lining your muffin tin with paper liners. I find this the easiest and fastest way to prep because it keeps clean-up simple. Next, whisk together your dry ingredients—flour, baking soda, baking powder, and salt—in a medium bowl. This step makes sure the leavening is evenly distributed so your muffins rise beautifully and without weird bumps.

Step 2: Mash bananas and mix wet ingredients

In a large bowl, mash those delicious overripe bananas until smooth-ish—you want some texture but no big chunks. Then add in both sugars and whisk until combined. Beat in the egg, vegetable oil, and vanilla extract. This is the magic combo that keeps your muffins ultra-moist and flavorful.

Step 3: Combine wet and dry, then fold in nuts

Slowly whisk the flour mixture into your banana mixture. Don’t over-mix here; just combine until there are no noticeable lumps of flour. Over-mixing can make your muffins dense, and we’re aiming for light and fluffy! Finally, gently fold in the chopped pecans, or any nuts/seeds you prefer.

Step 4: Make the cream cheese swirl

In a separate medium bowl, beat soft cream cheese until silky smooth. Add sugar, egg yolk, and vanilla extract and keep beating until everything is well blended. If this feels too thick, stir in a teaspoon or two of milk—this helps it swirl more nicely in the batter without sinking to the bottom.

Step 5: Assemble muffins with that gorgeous swirl

Fill each muffin cup about three-quarters full with batter. Then dollop roughly one tablespoon of cream cheese mixture on top of each. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating marbled, beautiful patterns. Don’t worry if it looks messy—once baked, it’s pure perfection.

Step 6: Bake & enjoy

Bake the muffins for 16-18 minutes. To check doneness, poke a toothpick in the center; if it comes out clean or with just a few moist crumbs, they’re ready. Cooling them in the pan for about 5 minutes helps muffins set before you remove them to a rack to cool completely. Then: dig in! These are fantastic warm, but they also hold up well at room temp or slightly chilled.

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Pro Tips for Making Cream Cheese Banana Muffins Recipe

  • Use Ripe Bananas: The more spotted and soft your bananas, the better the flavor and sweetness—don’t toss those! I keep bananas on the counter till they’re almost black for this recipe.
  • Softened Cream Cheese: Let your cream cheese sit out for at least 30 minutes so it blends smoothly—this makes swirling easier and prettier.
  • Don’t Overmix Batter: Stir just until combined after adding flour; overmixing makes muffins tougher, and you want soft, tender crumb here.
  • Swirl, Don’t Mix In: Swirling the cream cheese on top creates a lovely marbled appearance and preserves that tangy hit in each bite—try not to fully blend it in!

How to Serve Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins, banana muffin recipes with cream cheese, moist banana muffins, easy breakfast muffin ideas, homemade banana muffins with cream cheese - 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 usually keep it simple by sprinkling a few chopped pecans on top before baking for extra crunch, but a light dusting of powdered sugar right before serving adds a pretty, sweet touch. Sometimes I also like a quick drizzle of honey or a bit of cinnamon sugar for cozy warmth.

Side Dishes

These muffins go wonderfully alongside a cup of coffee or tea for breakfast or afternoon snack. For a brunch spread, I love pairing them with fresh fruit salad or Greek yogurt topped with honey and granola—it balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve baked these in mini muffin tins for bite-sized treats that are perfect for sharing. Serving them on a pretty tiered stand with fresh berries and edible flowers makes for a charming presentation. Or wrap a few muffins individually in parchment paper tied with twine for cute gift ideas!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover muffins in an airtight container in the fridge. They stay moist and fresh for up to 4 days. Removing them from the fridge about 20 minutes before serving helps bring back that fresh-baked softness.

Freezing

I love freezing extra muffins individually wrapped in plastic wrap, then placed in a freezer bag. They keep well for up to 3 months. When I want one, I just thaw at room temperature or pop it in the microwave for a quick treat.

Reheating

To warm refrigerated or thawed muffins, I microwave them for about 15 seconds or toast gently in a toaster oven. This revives their softness without drying them out, especially if you’re craving that cream cheese richness warm.

FAQs

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

    Absolutely! Frozen bananas work great as long as you fully thaw and drain any extra liquid before mashing them. This ensures your batter isn’t too watery, which can affect the muffin texture.

  2. Can I make these muffins without nuts?

    Yes, you can simply leave out the pecans or any nuts if you prefer nut-free. The muffins will still be deliciously moist and flavorful without them. If you want crunch, consider adding toasted seeds instead.

  3. How do I know when the cream cheese swirl is done baking?

    The cream cheese swirl sets during baking and will look slightly firm but still soft on top. Just be sure to bake the muffins fully using the toothpick test in the batter portion, as underbaking can leave the cream cheese mixture too soft.

  4. Can I substitute the vegetable oil with butter?

    You can use melted butter instead of vegetable oil, but keep in mind that oil tends to keep the muffins moister for longer. Butter may give a richer flavor but sometimes creates a denser texture.

  5. Can I make mini muffins with this Cream Cheese Banana Muffins Recipe?

    Yes! Just reduce the baking time to about 10-12 minutes and keep an eye on them since mini muffins bake faster. They’re adorable and perfect for parties or snacks.

Final Thoughts

Honestly, this Cream Cheese Banana Muffins Recipe has become one of my go-to comfort bakes because it’s so simple yet feels special every time. There’s something so satisfying about that cream cheese swirl mingling with sweet bananas and buttery pecans. I hope it becomes a favorite in your kitchen too, whether you’re sharing with family or sneaking a quick bite when no one’s looking. Happy baking, friend—it’s time for some cozy muffin magic!

Print
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Cream Cheese Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 38 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious and moist Cream Cheese Banana Muffins featuring ripe bananas, a creamy swirl of sweetened cream cheese, and crunchy pecans. Perfect for breakfast or a snack, these muffins combine classic banana bread flavors with a rich and tangy cream cheese topping baked to golden perfection.

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

Add-ins

  • 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. Preheat your oven to 350°F and line a muffin pan with paper liners to prevent sticking and ease cleanup.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until they are well combined. Set this mixture aside for later.
  3. Combine Wet Ingredients. In a large bowl, whisk the mashed ripe bananas with granulated sugar and light brown sugar until smooth. Beat in the large egg, vegetable oil, and vanilla extract until fully incorporated.
  4. Add Dry to Wet. Slowly whisk in the flour mixture to the wet banana mixture, ensuring no lumps remain. Then, gently fold in the chopped pecans to evenly distribute them throughout the batter.
  5. Fill Muffin Tins. Spoon the batter into the prepared muffin cups, filling each about three quarters full for even rising and perfect muffin shape.
  6. Make Cream Cheese Swirl. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, beating until well combined. If the mixture is too thick, beat in 1 to 2 teaspoons of milk until it reaches a swirl-able consistency.
  7. Top and Swirl. Dollop about 1 tablespoon of the cream cheese mixture on top of each muffin batter. Use a toothpick or skewer to gently swirl the cream cheese into the batter for a marbled effect.
  8. Bake. Place the muffin pan in the preheated oven and bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the cream cheese swirl is set and lightly golden.
  9. Cool and Serve. Remove muffins from the oven and allow them to cool slightly in the pan before transferring to a wire rack. Serve fresh or store leftovers in an airtight container in the fridge. These muffins taste best at room temperature or slightly chilled.

Notes

  • Use over-ripe bananas for maximum sweetness and moisture in your muffins.
  • If the cream cheese mixture is too firm to swirl easily, add milk a teaspoon at a time to loosen it up without making it runny.
  • Chopped walnuts can substitute for pecans if preferred or for variety.
  • Make sure not to overmix the batter to keep muffins tender and light.
  • These muffins can be stored refrigerated for up to 4 days and warmed slightly before serving.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280 kcal
  • Sugar: 17 g
  • Sodium: 180 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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