Cream Cheese Banana Muffins

Make 12 mini muffins | Prep Time: 15 minutes | Bake Time: 25-30 minutes



1 1/2 cups all purpose flour, spoon and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 stick (8 tablespoons or 113g) unsalted butter, room temperature
1 cup sugar
4 ounces cream cheese
1 large egg
1 teaspoon vanilla extract
2 mashed overripe bananas
1/2 cup walnut pieces

Cream Cheese Filling:

4 ounces cream cheese
1 tablespoon sugar
1 tablespoon flour
1 egg
1 teaspoon vanilla extract


Preheat the oven at 350°F.

Sieve the flour, baking soda, baking powder and fine salt into a bowl. Whisk to mix.

Beat the butter, sugar and cream cheese until light and fluffy, about 3 minutes on medium speed. Turn the mixer to low and add the egg and vanilla extract. Mix until combined.

Add the dry ingredients, one tablespoon at a time. Slowly beat in the mashed banana until all ingredients just combined. Do not over beat.

In a separate bowl, mix all the ingredients for Cream Cheese Filling until smooth.

Transfer 1 big tablespoon of the muffin batter into each muffin/cupcake liner. Form a well in the center of each liner. Add 1 big teaspoon of the Cream Cheese Filling into the well. Fill up each liner with more batter until approximately 3/4 full. Arrange a few walnut pieces on the top center.

Bake for 25-30 minutes. Transfer to wire rack to cool completely before storing in an air tight container.

Cook’s Notes:

I’ve omitted the cinnamon from the original recipe.

Use cupcake size liners and baking pan (12 cups in a pan) for this mini muffin recipe.

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