Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Cheesecake Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
Topping
1 cup whipped cream or whipped topping
1/2 cup crushed vanilla wafers
Fresh banana slices for garnish
Instructions
Preheat oven to 350°F. Line a muffin pan with paper liners or lightly grease the muffin cups.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large mixing bowl, combine mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and sour cream. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
In another bowl, beat cream cheese and sugar until smooth. Add egg yolk and vanilla extract and mix until creamy.
Fill each muffin liner halfway with banana batter. Add a spoonful of cheesecake filling in the center of each muffin.
Top with more banana batter until muffin cups are about 3/4 full.
Bake for 18-22 minutes or until tops are golden and a toothpick inserted into the muffin part comes out mostly clean.
Cool muffins in the pan for 10 minutes, then transfer to a wire rack.
Once cooled, top with whipped cream, crushed vanilla wafers, and banana slices before serving.
Notes
Use very ripe bananas for the best sweetness and flavor.
Do not overmix the batter or the muffins may become dense.
Store Banana Cream Cheesecake Muffins in the refrigerator for up to 5 days.
Freeze muffins without toppings for up to 3 months.
Add mini chocolate chips or chopped pecans for extra flavor and texture.
Prep Time 20 minutes | Cook Time 22 minutes | Total Time 42 minutes
- Prep Time: 20
- Cook Time: 22