Moist Banana Cream Cheese Muffins

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Moist banana cream cheese muffins fresh out of the oven.
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Why Make This Recipe

Moist Banana Cream Cheese Muffins are a delightful treat perfect for breakfast or a snack. They are easy to make and packed with flavor. The combination of ripe bananas and cream cheese creates a rich and moist texture that everyone will love. Adding pecans gives them a little crunch, making them even more enjoyable. This recipe is great for using up overripe bananas and will fill your home with a wonderful aroma while baking.

How to Make Moist Banana Cream Cheese Muffins

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup unsalted butter, melted
  • 1/4 cup cream cheese, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine mashed bananas, melted butter, sugar, egg, and vanilla extract.
  3. In another bowl, whisk together flour, baking soda, and baking powder.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the cream cheese until swirled through the batter.
  6. Gently fold in the chopped pecans.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Let cool before serving.

How to Serve Moist Banana Cream Cheese Muffins

Serve these muffins warm or at room temperature. They are delicious on their own or paired with a cup of coffee or tea. You can also spread a little butter or cream cheese on top for extra flavor. They are great for breakfast, an afternoon snack, or even dessert.

How to Store Moist Banana Cream Cheese Muffins

To store the muffins, place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for up to a week or freeze them for up to 3 months. Just make sure to wrap them well before freezing.

Tips to Make Moist Banana Cream Cheese Muffins

  • Use very ripe bananas for the best flavor and sweetness.
  • Make sure the cream cheese is softened so it mixes well into the batter.
  • Don’t overmix the batter to keep the muffins light and fluffy.
  • Feel free to substitute walnuts or another nut for the pecans if you prefer.

Variation

You can add chocolate chips to the batter for a sweeter twist or swap out the pecans for dried fruit like raisins or cranberries for a different texture and flavor.

FAQs

1. Can I make these muffins gluten-free?
Yes, you can use gluten-free flour as a substitute for all-purpose flour.

2. Can I freeze the muffins?
Yes, you can freeze them. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.

3. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done baking.

Print
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Moist Banana Cream Cheese Muffins

Moist Banana Cream Cheese Muffins

Print Recipe

Delightful moist muffins combining ripe bananas and cream cheese, topped with crunchy pecans.

  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup unsalted butter, melted
  • 1/4 cup cream cheese, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine mashed bananas, melted butter, sugar, egg, and vanilla extract in a mixing bowl.
  3. Whisk together flour, baking soda, and baking powder in another bowl.
  4. Add the dry ingredients to the wet mixture gradually, stirring until just combined.
  5. Fold in the cream cheese until swirled through the batter.
  6. Gently fold in the chopped pecans.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Let cool before serving.

Notes

Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. Freezing is possible for up to 3 months.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: banana muffins, cream cheese muffins, breakfast recipe

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