Jun 112010

These Cream Cheese Filled Banana Muffins are too good, I can’t resist anything with a cream cheese filling. This is a great way to use up any leftover ripe banana’s and a good change to making banana bread.

Cream Cheese Filling
4 ounces cream cheese, softened
1/2 cup sugar
1 egg

Muffin Batter
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 bananas, mashed
1/2 cup buttermilk
1/4 cup oil
2 eggs
2 tsp vanilla extract

  1. Preheat oven to 375F.  Grease a 12-cup standard muffin pan.
  2. In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
  4. In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla.
  5. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.
  6. Spoon enough batter into muffins cups so that they are just under halfway full.  Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter.  Muffin cups will end up being almost completely full.
  7. Bake for 20-25 minutes at 375F.  Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.

I got the inspiration for this recipe from Pinch My Salt, These muffins immediately caught my attention because, you guessed it… the cream cheese filling. I knew I had to make these muffins right away. I used Organic Whole Wheat Flour instead of All-Purpose Flour and they turned out just wonderful.

Related Posts with Thumbnails

  4 Responses to “Banana Muffins with Cream Cheese Filling”

  1. I just put this recipe in the oven…..I can’t wait to see how they turn out. I had to improvise quite a bit. I didn’t have any buttermilk, so I made some with milk and key lime juice. (I put 1 tbls juice in 1 cup measuring cup, then filled up the rest of the way with milk, let it sit about 5 or 6 min., and just used half cup of it.) Also, I didn’t have any Whole Wheat flour, so I used regular unbleached white. Then, to top it all off, I didn’t have cream cheese, so I substituted it with ricotta cheese. I haven’t made muffins or cupcakes for a while, and I messed up a bit on filling the cups—I filled them too full with the first round of batter, so after spooning in the filling, the rest of the batter didn’t completely cover it. So, I completely messed up your wonderful recipe, but if they don’t turn out, I have plenty of bananas ready to try again. It will be interesting to see how they turn out. Your recipe looked so yummy, that I did not want to wait to make them.

  2. Oh Anna, Thanks for stopping by, this is a great recipe, I love your adaptions:) I hope they come out great, and when you do have a chance I hope you do give the actual recipe a try:) Also in the future if you don’t have buttermilk you can add white vinegar to milk and let sit for 5 minutes or so and all-purpose flour will work out fine in this recipe, good luck!

  3. I’m back with the update on the muffins—they turned out great! But I do wish I would’ve used the whole wheat flour—it just works better for banana bread and muffins. Looks better too. I love your recipe—the muffins were a perfect texture. Sometimes when I make banana bread or muffins, even though fully cooked, they seem a bit soggy, or “undone” in the middle, but these were great! I’ve finally found a recipe I am happy to stick with. Thank You so much.

  4. Not sure what I did wrong but my cream cheese centers did not turn out like yours…but still very delicious!

Sorry, the comment form is closed at this time.