Banana Cream Cheese Muffins are what I reach for when I want something cozy but not fussy. Picture a tender banana muffin with a creamy, lightly sweet center that feels like a little surprise in every bite. If you’ve ever baked muffins that turned out dry or bland, this recipe will flip that story. It’s straightforward, beginner friendly, and you can pull it off on a weeknight. I’ve made lots of versions over the years, and this one consistently delivers soft texture and balanced sweetness. Grab your ripest bananas and let’s bake something you’ll be proud to share.
How to Make Banana Cream Cheese Muffins
What You’ll Need
Here’s the simple lineup. Nothing fancy, just real ingredients that make a serious difference. I’m sharing my favorite base that makes 12 to 14 muffins.
- Flour: 1 and 1/2 cups all purpose
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Cinnamon: 1/2 teaspoon for warmth
- Very ripe bananas: 3 medium, well mashed
- Granulated sugar: 1/3 cup
- Brown sugar: 1/3 cup, packed
- Egg: 1 large, room temperature
- Oil: 1/2 cup neutral oil or melted butter
- Vanilla: 1 teaspoon
- Yogurt or sour cream: 1/4 cup for extra moisture
- Optional mix ins: 1/2 cup chocolate chips, walnuts, or pecans
Creamy Center
This little filling is what makes these muffins feel bakery worthy. It’s simple and luscious, and it bakes up like a soft cheesecake in the center.
- Cream cheese: 8 ounces, softened
- Granulated sugar: 1/4 cup
- Vanilla: 1/2 teaspoon
- Egg yolk: 1 yolk for extra silkiness
Step by Step
Set your oven to 375°F or 190°C. Line a muffin pan with paper liners or lightly grease the cups. A hotter oven at the start helps the muffins pop up tall.
- Mix the dry ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon.
- Mash the bananas: In a large bowl, mash bananas until mostly smooth. A few tiny lumps are fine.
- Whisk the wet ingredients: Into the bananas, add granulated sugar, brown sugar, egg, oil, vanilla, and yogurt. Whisk until combined.
- Combine wet and dry: Add dry ingredients to the banana mixture and gently stir until you no longer see dry flour. Fold in any mix ins. Don’t overmix.
- Make the filling: Beat cream cheese, sugar, vanilla, and yolk until smooth and creamy.
- Build the muffins: Spoon a heaping tablespoon of banana batter into each liner. Add a rounded teaspoon of cream cheese filling. Top with another spoonful of batter, covering the filling. If you like a swirl, drag a toothpick once or twice through the center.
- Bake: Bake 18 to 22 minutes, until tops are golden and a toothpick comes out with a few moist crumbs. The center may look slightly soft because of the filling. That’s okay.
- Cool: Let muffins rest in the pan 5 minutes, then move to a rack. Cooling helps set the creamy center.
If you want a little sparkle, sprinkle the tops with coarse sugar before baking. It gives a light crunch that’s hard to beat. These Banana Cream Cheese Muffins come out tender, gently sweet, and full of banana flavor with a creamy middle that never dries out. 
Tips & Tricks for Perfect Muffins
- Choose spotty bananas: The darker the peel, the sweeter and softer the mash. This is your best flavor booster.
- Measure flour lightly: Fluff the flour, spoon it into the cup, and level off. Too much flour makes dry muffins.
- Don’t overmix: Stir just until the dry bits disappear. Overmixing creates tough, peaked muffins.
- Use room temperature dairy: Soft cream cheese and room temp egg blend smoothly for a velvety center.
- Rest the batter for 5 minutes: A short rest lets the flour hydrate so the muffins bake up higher.
- Fill the cups almost to the top: You want that classic bakery dome. Aim for about three quarters full after adding the filling.
- Check for doneness early: Ovens vary. Start checking at 18 minutes to avoid overbaking.
- A little tang helps: A spoonful of yogurt or sour cream keeps the crumb moist and balanced.
- Rotate the pan: If your oven has hot spots, turn the pan halfway for even baking.
- Storage safety: Because of the cream cheese, keep leftovers chilled after the first day.
“I made these for a small brunch and my friends thought I picked them up from a bakery. The creamy center hooked everyone, and they stayed soft even the next day.”
One more confidence tip. If you’re new to baking, stick to the exact amounts the first time. Once you see how the batter behaves, you can start customizing. That’s how I learned, and it makes the process less stressful and more fun. 
Variations to Try
Once you’ve made Banana Cream Cheese Muffins the classic way, it’s easy to tweak them for the mood you’re in. My kids love the chocolate chip version. Fold in half a cup of semisweet chips and watch those muffins disappear. If you’re into a little crunch, chopped walnuts or pecans add a cozy bite that pairs beautifully with the creamy filling.
Want a bakery vibe without extra effort? Add a quick cinnamon sugar sprinkle on top before baking. If you’re into streusel, mix a few tablespoons of flour, brown sugar, cinnamon, and cold butter with your fingers until crumbly, then scatter over the batter.
For a brighter twist, stir in lemon zest to the cream cheese filling. It freshens the whole muffin. You can also swirl in a teaspoon of raspberry jam with the filling for a fruit cheesecake touch. Mini muffins are cute and snackable. Just reduce baking time to about 12 to 14 minutes and keep the filling small.
If you bake gluten free, use a cup for cup gluten free flour blend and let the batter rest an extra 10 minutes before baking to help hydration. Dairy free bakers can use a dairy free cream cheese and coconut yogurt. The texture stays nice, and the banana flavor remains the star.
How to Store Muffins Properly
Let the muffins cool completely on a rack before you store them. Trapped steam makes the tops sticky and can cause the creamy centers to sweat. For the first 24 hours, you can keep them in an airtight container at cool room temperature if your kitchen is not too warm. After that, move them to the fridge because of the cream cheese filling.
To keep the tops from getting soggy, line the container with a paper towel and place another sheet on top before closing. This absorbs extra moisture. When you’re ready to eat, warm a muffin in the microwave for about 10 seconds. The center turns silky again, and the banana flavor blossoms. If you love a crisp top, reheat in a 300°F oven for 6 to 8 minutes. They’ll taste freshly baked.
Make Ahead and Freezer Options
These muffins freeze like a dream. Cool them completely, then wrap each one individually in plastic or place them in a single layer in a zip bag. Freeze for up to 2 months. To thaw, leave them on the counter for 1 to 2 hours or warm gently in the microwave. I like to microwave for 15 seconds, then let it rest a minute so the center finishes softening.
Want to prep ahead? Make the batter and the cream cheese filling the night before and store both in the fridge. The next day, assemble and bake. If the batter seems thick from chilling, let it sit on the counter for 10 minutes and give it a gentle stir. You can also scoop the batter into the muffin liners, cover the pan, and chill overnight. In the morning, add the filling, top with batter, and bake. Breakfast wins are just easier this way.
Common Questions
Can I use frozen bananas? Yes. Thaw them in a bowl and drain excess liquid if there’s a lot. Mash and use as directed. Frozen bananas are excellent for deep banana flavor.
Do I have to use the egg yolk in the filling? No, but it helps the center set creamy and not chalky. If skipping, beat the filling extra smooth and bake toward the shorter end of the time range.
Why do my muffins sometimes sink in the middle? Usually it’s underbaking or too much filling. Bake until the edges are golden and the center barely jiggles. Let them cool in the pan for 5 minutes to set.
Can I reduce the sugar? You can trim a couple of tablespoons from the batter and a tablespoon from the filling. The muffins will be less sweet but still tasty thanks to the ripe bananas.
Do I need a mixer? Not for the batter. A whisk and a spatula are perfect. For the cream cheese filling, a handheld mixer makes it smoother, but a sturdy whisk works if the cream cheese is soft.
A Sweet Little Send Off
Now you’ve got everything you need to make Banana Cream Cheese Muffins that come out tender, tall, and packed with flavor. Start with spotty bananas, keep the mixing gentle, and trust that creamy center to do its magic. This recipe is forgiving and easy to love, whether it’s for a brunch spread or a quiet morning coffee. Bake a batch today and enjoy the calm that comes with a warm muffin in hand. 
Banana Cream Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 to 14 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender banana muffins with a creamy, lightly sweet center that surprises with every bite.
Ingredients
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 medium very ripe bananas, well mashed
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup neutral oil or melted butter
- 1 teaspoon vanilla
- 1/4 cup yogurt or sour cream
- Optional: 1/2 cup chocolate chips, walnuts, or pecans
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 teaspoon vanilla (for filling)
- 1 egg yolk (for filling)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, mash the bananas until mostly smooth.
- Add the granulated sugar, brown sugar, egg, oil, vanilla, and yogurt to the mashed bananas, and whisk until combined.
- Gently stir in the dry ingredients until no dry flour remains and fold in any mix-ins.
- In a separate bowl, beat cream cheese, sugar, vanilla, and egg yolk until smooth.
- Spoon a heaping tablespoon of banana batter into each liner, add a rounded teaspoon of cream cheese filling, then top with another spoonful of batter.
- Bake for 18 to 22 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For added sparkle, sprinkle tops with coarse sugar before baking. Store leftovers in the fridge due to cream cheese filling.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg