Description
Tender banana muffins with a creamy, lightly sweet center that surprises with every bite.
Ingredients
Scale
- 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