Description
Cheesecake-stuffed banana bread muffins are a delightful twist on two classic favorites, featuring a creamy cheesecake center in a soft banana muffin.
Ingredients
Scale
- 3 medium ripe bananas (about 1 ½ cups mashed)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar (divided)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add melted butter, ½ cup of granulated sugar, eggs, and vanilla extract to the mashed bananas and whisk until combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined.
- In a separate bowl, beat the softened cream cheese with the remaining ½ cup of granulated sugar until smooth.
- Spoon about 2 tablespoons of banana bread batter into each muffin cup, add 1 tablespoon of cream cheese mixture, and top with another 2 tablespoons of banana bread batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- For gluten-free, use a gluten-free flour blend.
- For dairy-free, substitute cream cheese with a dairy-free alternative.
- Consider adding nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, banana bread, muffins, dessert, baking