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Moist banana cream cheese muffins fresh out of the oven

Moist Banana Cream Cheese Muffins

Delightfully soft and fluffy muffins bursting with the rich flavors of ripe bananas and cream cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Use really ripe bananas for maximum sweetness.
  • 0.5 cup cream cheese, softened Can substitute with Greek yogurt for a lighter option.
  • 0.5 cup sugar
  • 0.25 cup butter, melted
  • 0.5 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
Add-ins
  • 0.5 cup chopped pecans For a nut-free version, feel free to leave out the pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a bowl, combine the mashed bananas, cream cheese, sugar, melted butter, and vanilla extract. Mix until everything is nicely blended.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the banana mixture and stir until just combined.
  5. Fold in the chopped pecans.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let them cool for a few minutes before serving.

Notes

Serve warm with a dollop of honey or a slather of butter for extra richness. Store in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in the microwave for best results.