Cream Cheese Banana Muffins with Pecans Recipe

Introduction

Cream Cheese Banana Muffins are a delightful twist on classic banana muffins, featuring a smooth, tangy cream cheese swirl that adds richness and moisture. Perfect for breakfast or a sweet snack, these muffins combine ripe bananas, chopped pecans, and a luscious cream cheese topping that bakes into a beautiful marbled pattern.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 medium over-ripe bananas (mashed)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans
• 4 oz cream cheese (softened)
• 2 tablespoons granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 teaspoons milk (if needed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Step 3: In a large bowl, mix the mashed bananas, granulated sugar, and brown sugar. Beat in the egg, vegetable oil, and vanilla extract until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients, whisking gently until no lumps remain. Fold in the chopped pecans.
5. Step 5: Fill each muffin cup about 3/4 full with the batter.
6. Step 6: In a separate medium bowl, beat the softened cream cheese until smooth. Add the 2 tablespoons sugar, egg yolk, and 1 teaspoon vanilla extract, beating until fully combined. If the cream cheese mixture is too thick, beat in up to 2 teaspoons of milk to thin.
7. Step 7: Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin batter. Use a toothpick to swirl the cream cheese into the batter gently for a marbled effect.
8. Step 8: Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the muffins cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moist texture.
• Swap pecans for walnuts or omit nuts if preferred or for a nut-free version.
• If you like a bit of spice, add 1/2 teaspoon cinnamon to the dry ingredients.
• For extra flavor, drizzle a little honey over warm muffins just before serving.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 4 days. They taste best served at room temperature or slightly chilled. To reheat, warm in the microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these banana muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm gently when ready to eat.

What can I use instead of cream cheese for the swirl?

You can substitute mascarpone cheese or a thicker Greek yogurt mixture for a lighter option, but cream cheese provides the best texture and tang for the swirl.

Cream Cheese Banana Muffins with Pecans Recipe

Print Recipe

★★★★★

4.4 from 138 reviews

Deliciously moist Cream Cheese Banana Muffins featuring ripe bananas, a swirl of tangy cream cheese topping, and crunchy pecans. Perfect for breakfast or a tasty snack, these muffins combine the natural sweetness of bananas with a rich, creamy texture and a hint of vanilla.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 medium over-ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans

Cream Cheese Topping

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 teaspoons milk (optional, if needed to thin)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prevent sticking and make for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
3. Combine Wet Ingredients and Bananas: In a large bowl, whisk the mashed over-ripe bananas with granulated sugar and light brown sugar. Beat in the egg, vegetable oil, and vanilla extract until fully incorporated.
4. Combine Wet and Dry Mixtures: Gradually whisk the dry flour mixture into the banana mixture until just combined, avoiding lumps. Then gently fold in the chopped pecans to the batter for added texture and flavor.
5. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Prepare Cream Cheese Topping: In a medium bowl, beat the softened cream cheese until smooth. Add sugar, egg yolk, and vanilla extract and continue beating until well combined. If the mixture is too thick for swirling, beat in 1-2 teaspoons of milk to thin it slightly.
7. Top and Swirl Cream Cheese: Spoon about 1 tablespoon of the cream cheese mixture over each muffin batter. Use a toothpick or skewer to swirl the cream cheese topping gently into the muffin batter for a marbled effect.
8. Bake the Muffins: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
9. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Serve fresh or store leftovers in an airtight container in the refrigerator. These muffins taste best at room temperature or slightly chilled.

Notes

• You can substitute walnuts or almonds for pecans if preferred.
• Use very ripe bananas for maximum sweetness and moistness.
• If cream cheese mixture is too thick, add milk little by little to reach desired consistency for swirling.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze muffins individually wrapped for up to 2 months; thaw at room temperature before serving.

Keywords: banana muffins, cream cheese muffins, banana recipe, breakfast muffins, pecan muffins