Description
The perfect marriage of moist banana bread and rich, tangy cheesecake. These muffins feature deeply ripened bananas and a generous swirl of sweetened cream cheese, offering a soft, tender crumb punctuated by the crunch of toasted pecans.
Ingredients
The Banana Base
- 4 medium over-ripe bananas, mashed
- 2 cups all-purpose flour
- 1/2 cup granulated sugar & 1/2 cup light brown sugar
- 1/4 cup vegetable oil
- 1 large egg & 2 tsp vanilla
- 1/2 cup chopped pecans
- 1 tsp baking soda, 1 tsp baking powder, 0.5 tsp salt
The Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
Instructions
Prep: Preheat oven to 350°F. Line muffin pan.
Base: Whisk dry ingredients. In a large bowl, whisk bananas, sugars, egg, oil, and vanilla. Stir in dry ingredients, then fold in pecans.
Swirl: Beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla.
Assemble: Fill liners 3/4 full with banana batter. Top with a tbsp of cream cheese mixture and swirl with a toothpick.
Bake: Bake for 16–18 mins until a toothpick in the muffin part comes out clean.
Notes
Banana Ripeness: Use bananas that are nearly black for maximum sugar content and moisture.
Softening: Room temperature cream cheese is essential for a velvety, lump-free swirl.
Oil Choice: Vegetable oil ensures the muffins stay moist for days compared to butter-based versions.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast / Pastry
- Method: Whisking / Swirling
- Cuisine: Modern American
Nutrition
- Serving Size: 1 Muffin
- Calories: 340
- Sugar: 24
- Sodium: 260
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Keywords: banana cream cheese muffins, cheesecake swirl muffins, moist banana bread muffins, pecan banana muffins, cream cheese breakfast pastry, overripe banana recipes, easy muffin recipes