Banana Cream Cheese Muffins

Banana cream cheese muffins bake up soft, sweet, and packed with a rich, creamy center. They make the perfect breakfast, snack, or dessert!

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Banana cream cheese muffins are the perfect mix of sweet banana flavor and rich, creamy filling. They bake up soft, moist, and packed with flavor in every bite. With simple ingredients and an easy-to-follow recipe, you can whip up a batch in no time. These homemade muffins make a great breakfast, snack, or dessert everyone will love.

This recipe is simple to make with step-by-step photos and clear directions to guide you. Be sure to check out our pro tips and tricks for perfect muffins every time. Plus, we’ve answered the most frequently asked questions, so you’ll have everything you need to bake with confidence!

Banana cream cheese muffins bake up soft, moist, and packed with sweet banana flavor in just thirty-five minutes. The creamy center makes every bite rich and delicious, perfect for breakfast, snacks, or a sweet treat.

Make a batch for brunch, a quick grab-and-go snack, or a fun dessert for family and friends. With simple ingredients and easy steps, these homemade muffins beat anything from the store!

What you'll need to make banana muffins with cream cheese filling:

For The Cream Cheese Filling:

• 6 ounces of cream cheese, room temperature
• ¼ cup of granulated sugar
• 2 tablespoons of heavy cream
• 1 tablespoon of all-purpose flour
• 1 teaspoon of vanilla extract

For The Banana Muffins:

• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ½ teaspoon of cinnamon
• 1 cup of mashed bananas (approximately 2 large or 3 medium bananas)
• ½ cup of vegetable oil
• 1½ teaspoons of vanilla extract
• 2 large eggs
• ¾ cup of light brown sugar
• ¼ cup of granulated sugar

Make your muffins with cream cheese even better with fun ingredient swaps and tasty extras! These easy changes let you create a batch that’s totally your own. Here are some top substitutions and additions:

• Add Cinnamon: Sprinkle cinnamon into the batter for a warm, spiced flavor that pairs perfectly with banana and cream cheese.
• Substitute Pecans: Use chopped walnuts or almonds instead for a slightly different crunch and nutty taste.
• Add Chocolate Chips: Mix in chocolate chips to make these muffins extra sweet and perfect for dessert.
• Substitute Greek Yogurt: Replace sour cream with Greek yogurt to add a creamy texture and slight tang to the batter.

Follow along with our pictures and step-by-step instructions to make the best cream cheese filled banana bread muffins. Check out the tips and tricks below for perfect results every time. Let’s get started!

FIRST STEP: Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.

SECOND STEP: In a small mixing bowl using a handheld mixer on medium-low speed, beat together the cream cheese, granulated sugar, heavy cream, all-purpose flour, and vanilla extract for 1 minute to make a smooth cream cheese filling.

Transfer the cream cheese filling to a piping bag or Ziploc plastic bag with the corner snipped off. Set aside while you prepare the banana muffin batter.

THIRD STEP: In a small bowl, add the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.

FOURTH STEP: In a large bowl, add the mashed bananas, vegetable oil, vanilla extract, eggs, light brown sugar, and white sugar.

Using a handheld mixer on low speed, mix the wet ingredients for 30 seconds to 1 minute or until your mixture is fully combined.

FIFTH STEP: Add the dry ingredients to the bowl of wet ingredients and mix on low for an additional 1 to 2 minutes.

Do not overmix the batter, or your muffins will be tough.

SIXTH STEP: Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled. 

SEVENTH STEP: Pipe 2 teaspoons of the cream cheese filling into the center of each banana muffin.

EIGHTH STEP: Bake the cream cheese-stuffed muffins for 20 to 22 minutes or until a toothpick inserted into the muffin comes out clean.

NINTH STEP: Allow your muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

These banana muffins work for any occasion, from lazy mornings to festive gatherings. Serve them fresh and warm for the best flavor. Here are three fun ways to enjoy them:

• Breakfast or Brunch: These muffins make mornings easier and tastier! Serve them with sheet pan eggs and crispy million dollar bacon for a hearty meal. Pair them with a hot cup of coffee or a creamy coffee smoothie for the perfect start to the day.
• Dessert or Sweet Snack: The creamy filling and moist banana flavor make these muffins a great after-dinner treat. Add a drizzle of caramel sauce or serve with a scoop of banana ice cream for extra sweetness. Enjoy them with a warm mug of hot chocolate or a cold glass of milk.
• Holidays and Special Occasions: These muffins fit right into a festive spread for Christmas morning or a baby shower brunch. Arrange them on a platter with mini cheesecakes or chocolate chip muffins for a sweet variety. Serve them with spiced apple cider or a homemade pumpkin spice latte for a cozy touch.

Banana muffins with cream cheese have become a reader favorite, and it's easy to see why! They are soft, sweet, and packed with creamy goodness. Plus, they’re simple to make and perfect for any time of day.

• Easy to Make: No fancy ingredients or tricky steps—these cream cheese chilled muffins are deceptively easy to make!
• Moist and Soft: The mashed bananas keep every bite tender, while the cream cheese filling adds a smooth, rich texture.
• Freezer-Friendly: Make a batch, freeze the extras, and warm them up when you need a quick treat.
• Kid-Approved: The fun, creamy center makes these muffins a hit with kids and a great addition to lunchboxes.

Once you try these muffins, you’ll see why they’re a go-to recipe for so many!

Can I use frozen bananas for banana cream cheese muffins?
Yes, you can use frozen bananas for banana cream cheese muffins. Thaw them first and drain any excess liquid before mashing.

Why did my muffins turn out dense instead of fluffy?
Your muffins may be dense if you overmixed the batter. Stir until just combined to keep them light and soft.

Can I make these muffins without a muffin liner?
You can bake banana cream cheese muffins without liners, but we don't recommend it. If you do try it, grease the muffin tin well to help prevent sticking.

How do I know when banana cream cheese muffins are done baking?
Your muffins are done when a toothpick inserted into the muffin (not the filling) comes out clean.

Can I make mini banana cream cheese muffins instead of regular ones?
Yes, you can make mini banana cream cheese muffins. Adjust the baking time to ten to twelve minutes and check for doneness.

Why did my cream cheese filling sink to the bottom?
Your filling may sink if it's too thin. Use softened, not melted, cream cheese and avoid overmixing with other ingredients.

What’s the best way to serve banana cream cheese muffins for breakfast?
Serve them warm with butter or honey for a quick, delicious breakfast. Pair with coffee or milk for a complete meal.

Can I serve banana cream cheese muffins as a dessert?
Yes, these muffins make a great dessert! Drizzle with caramel sauce or add a dusting of powdered sugar for extra sweetness.

Are banana cream cheese muffins good for brunch?
Yes, they’re perfect for brunch! Arrange them on a platter with fresh fruit for an easy, crowd-pleasing treat.

Should I serve banana cream cheese muffins warm or cold?
They taste great both ways! Serve them warm for a soft, gooey center or chilled for a firmer, creamy texture.

Can I serve banana cream cheese muffins at a party?
Yes, they’re an easy grab-and-go treat! Cut them in half for smaller portions, or serve whole for a satisfying snack.

Do kids like banana cream cheese muffins?
Yes, kids love the soft texture and sweet banana flavor! The creamy center makes them extra fun and delicious to eat.

Follow the directions below for the best way to store banana cream cheese muffins. Whether you’re making them ahead or saving leftovers, these tips will help keep them fresh and delicious.

Can I make banana cream cheese muffins ahead of time?
Yes, you can make banana cream cheese muffins ahead of time. Bake them as directed, let them cool completely, and store them properly.

What’s the best way to store banana cream cheese muffins?
Keep muffins in an airtight container in the refrigerator for up to five days.

Can I freeze banana cream cheese muffins?
Yes, these muffins freeze well! Place them in a freezer-safe bag or container and freeze for up to one month.

How do I thaw frozen banana cream cheese muffins?
Thaw muffins at room temperature for about thirty minutes or warm them in the microwave for a quick defrost.

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Banana Cream Cheese Muffins

Banana cream cheese muffins bake up soft, sweet, and packed with a rich, creamy center. They make the perfect breakfast, snack, or dessert!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Dessert Muffins, Desserts

Cuisine American

Servings 18

Calories 221 kcal

Ingredients

  

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Cream Cheese Filling

• 6 ounces cream cheese (room temperature)
• ¼ cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Banana Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup mashed bananas (approximately 2 large or 3 medium bananas)
• ½ cup vegetable oil
• 1½ teaspoons vanilla extract
• 2 large eggs
• ¾ cup light brown sugar
• ¼ cup granulated sugar

DIRECTIONS

 

• Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.
• In a small mixing bowl using a handheld mixer on medium-low speed, beat together the cream cheese, granulated sugar, heavy cream, all-purpose flour, and vanilla extract for 1 minute to make a smooth cream cheese filling. Transfer the cream cheese filling to a piping bag, or zip-top plastic bag with the corner snipped off. Set aside while you prepare the banana muffin batter.
• In a small bowl, add the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.
• In a large mixing bowl add the mashed bananas, vegetable oil, vanilla extract, eggs, light brown sugar, and granulated sugar. Using a handheld mixer on low speed, mix the wet ingredients for 30 seconds to 1 minute or until your mixture is fully combined.
• Add the dry ingredients to the bowl of wet ingredients and mix on low for an additional 1 to 2 minutes. Do not overmix the batter, or your muffins will be tough.
• Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled.
• Pipe 2 teaspoons of the cream cheese filling into the center of each banana muffin.
• Bake the banana cream cheese muffins for 20 to 22 minutes or until a toothpick inserted into the banana muffin comes out clean.
• Allow your muffins to cool in the pan for 5 minutes then transfer them to a wire cooling rack to cool completely before serving.

Notes

• I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using the generic brands of paper liners as they are pretty, but they tend to really make the muffins stick to the paper.
• ​​Make sure your cream cheese is at room temperature, or you will have lumps in your creamy filling.
• For easy scooping, and even distribution, you can scoop the banana muffin batter with a 2-inch cookie scoop. One level scoop yields approximately ⅓ cups of batter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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