If you’re on the hunt for the perfect breakfast treat or a delightful snack to enjoy with your afternoon tea, look no further than these Cream Cheese Banana Muffins! Moist, tender, and bursting with banana flavor, these muffins take classic banana bread to new heights with the addition of creamy, luscious cream cheese. Whether you’re a fan of bananas or just love a good muffin, this recipe is bound to become a staple in your kitchen.
Why This Recipe Works
The secret to these muffins lies in their unique combination of ingredients that not only enhance the flavor but also create a wonderful texture. The cream cheese adds richness and moisture, while the overripe bananas provide natural sweetness and flavor. Using sour milk gives a slight tang that balances out the sweetness, and the baking soda ensures a lovely rise. Together, these components create muffins that are not just good, but truly unforgettable.
Ingredient Notes
- Cream Cheese: 4 ounces (113g) of room temperature cream cheese adds richness and moisture to the muffins.
- Granulated Sugar: You’ll need 3 tablespoons (36g) for the cream cheese mixture and ¾ cup (150g) for the muffin batter, ensuring just the right amount of sweetness.
- Vegetable Oil: ½ cup (118ml) of vegetable oil keeps the muffins moist and tender.
- Salt: A pinch (¼ teaspoon) enhances the flavors of the other ingredients.
- Overripe Bananas: 2 overripe bananas are key for natural sweetness and flavor.
- Eggs: 2 large eggs help to bind the ingredients together.
- Sour Milk: 7 tablespoons of sour milk (or milk with vinegar) adds a tangy flavor and reacts with the baking soda to create a fluffy texture.
- Baking Soda: 1 teaspoon helps the muffins rise beautifully.
- All-Purpose Flour: 2 cups (248g) gives structure to the muffins without making them too dense.
- Nuts: Optional ½ cup of chopped nuts can be added for a delightful crunch.
Gear Checklist
- Mixing Bowls: You’ll need a large bowl for the dry ingredients and another for the wet ingredients.
- Whisk: A whisk is perfect for combining the ingredients smoothly.
- Muffin Tin: A standard muffin tin is essential for baking these delicious muffins.
- Parchment Paper Liners: Optional, but they make cleanup a breeze and help with easy muffin removal.
- Measuring Cups and Spoons: Accurate measurements ensure the best results.
Mastering Cream Cheese Banana Muffins: How-To
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
Step 2: Prepare the Cream Cheese Mixture
In a medium bowl, beat the room temperature cream cheese with 3 tablespoons of granulated sugar until creamy and smooth. Set aside.
Step 3: Mash the Bananas
In a large bowl, mash the 2 overripe bananas with a fork until smooth. You can leave some small chunks for added texture if desired.
Step 4: Mix Wet Ingredients
To the mashed bananas, add ½ cup of vegetable oil, 2 large eggs, and 7 tablespoons of sour milk. Whisk until well combined.
Step 5: Combine Dry Ingredients
In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt.
Step 6: Combine Everything
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
Step 7: Add Cream Cheese Mixture
Spoon the cream cheese mixture into the batter and swirl it gently to create a marbled effect.
Step 8: Fill Muffin Tins
Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with chopped nuts.
Step 9: Bake
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Seasonal Flavor Boosts
- Chocolate Chips: Add ½ cup of chocolate chips for a decadent twist.
- Cinnamon: A teaspoon of cinnamon can enhance the flavor profile beautifully.
- Dried Fruit: Incorporate dried cranberries or raisins for added sweetness.
- Spices: Experiment with nutmeg or cardamom for a warm, spicy note.
Avoid These Mistakes
- Overmixing: Mixing the batter too much can lead to tough muffins. Mix until just combined.
- Using Cold Ingredients: Make sure your cream cheese and eggs are at room temperature for better blending.
- Not Using Ripe Bananas: Using underripe bananas will make the muffins less sweet and flavorful.
- Skipping the Sour Milk: This ingredient is key for that perfect texture and flavor, so don’t omit it!
Freezer-Friendly Notes
These Cream Cheese Banana Muffins are perfect for freezing! Allow them to cool completely, then place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds before serving.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider using half whole wheat and half all-purpose for a lighter muffin.
How can I make these muffins dairy-free?
Substitute the cream cheese with a dairy-free alternative and use plant-based milk instead of sour milk. Ensure all other ingredients are also dairy-free.
What can I do if I don’t have sour milk?
No problem! You can easily sour regular milk by adding 1 teaspoon of vinegar to 7 tablespoons of milk and letting it sit for 5-10 minutes.
How do I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
More from the Kitchen
- Creamy Spinach Feta Stuffed Shells With Marinara
- Creamy Broccoli Cheddar Stuffed Baked Potatoes
- Creamy Garlic Parmesan Cauliflower Steaks
Final Bite
These Cream Cheese Banana Muffins are a delightful combination of flavors and textures that will have you coming back for seconds. Whether you enjoy them for breakfast, as a snack, or even as a dessert, they are sure to satisfy your cravings. Try this recipe out today and let the aroma of freshly baked muffins fill your home!
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Cream Cheese Banana Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
- In a medium bowl, beat the room temperature cream cheese with 3 tablespoons of granulated sugar until creamy and smooth. Set aside.
- In a large bowl, mash the 2 overripe bananas with a fork until smooth. You can leave some small chunks for added texture if desired.
- To the mashed bananas, add ½ cup of vegetable oil, 2 large eggs, and 7 tablespoons of sour milk. Whisk until well combined.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Spoon the cream cheese mixture into the batter and swirl it gently to create a marbled effect.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with chopped nuts.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- These muffins freeze well; store them in an airtight container for up to 3 months.
- For extra flavor, consider adding chocolate chips or cinnamon.
- Ensure your bananas are overripe for maximum sweetness.
