Isn’t it fascinating how something so ugly can transform to such a beauty? Here’s a test question for you: Caterpillars are to butterflies as browned bananas are to….
… banana cream cheese muffins with crumb topping, of course! Things are only what you make of it, so make sure to keep a positive outlook on life (that’s my blog lesson for the day).
Beating together the batter.
The cream cheese mixture, which came out quite liquid-y for me.
The beautiful crumb topping with plenty of cinnamon.
Before baking
And after. Let them cool a bit before removing the muffins.
Then, get it naked!
It surely is a beautiful thing.
The cream cheese layer kind of disappeared into the batter (I’m guessing because it was so runny), so I’d increase the cream cheese amount to 8 oz next time. Besides that, this recipe was a winner. Wonderfully sweet, soft as a pillow, and ideally moist. Not to mention that I’m a sucker for a good crumb topping.
From How to Simplify
For the muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
- 1 tablespoon vanilla extract
For the cream cheese filling
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
For the crumb topping
- 1/3 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Directions:
- Preheat oven to 375 degrees. Line muffin pan.
- Mash the bananas and beat together the bananas, sugar, egg, melted butter and vanilla extract. Gradually stir in the 1 1/2 cups AP flour, baking soda, baking powder and salt until just moistened.
- Spoon the batter into prepared muffin cups (leave a little batter to top the cream cheese filling).
- Make the cream cheese filling by beating all of the three ingredients. Pour a tablespoonful of the cream cheese filling onto the batter in each muffin cup. Top the cream cheese with the remaining muffin batter.
- Now, for the topping, use a fork or your hands to mix the topping ingredients together until crumbly. Sprinkle the topping evenly the batter.
- Bake for 18 to 20 minutes or until a toothpick comes out clean.
I also received some wonderful personalized labels from BuildASign. I was able to choose my own colors, fonts, sayings, pictures, and size. Completely custom signs, how useful!
I received some 3″x5″ and some 2″x4″ decals to use for labeling goodies as I give them out.
I could also write recipes on them and give them out. The possibilities are endless! I love that it’s a personal touch from my kitchen. Create your own signs here— they even make signs as big as 4 x 8 FEET!
I just took my batch out of the oven. They look and smell really good.
and they taste delicious too!!! i added some granola to the crumbs for a little extra crunch.
I never thought of making Banana Muffins! 🙂 Only ever banana bread…but the cream cheese and the topping make me crave making these!
Mmm I wish I had over-ripe bananas lying around! I actually have a habit of eating my bananas before they ever come close to being baking worthy. I’ll have to buy extra next time I go to the store!
ooo these look dangerously gorgeous 🙂 So pretty and such a lovely sounding recipe! Pretty new to your blog but will definitely be a regular visitor from now on 🙂
my mouth is watering already, I love all of the step by step pictures, so helpful!
These muffins look delicious! I love banana muffins but have not tried them with cream cheese. The recipe sounds great. Those labels look adorable too!
I recently switched from banana bread to banana muffins and LOVE it. This is a recipe that I have added to my “to do” list. 🙂
Love these! I have made something very similar before. I have found that if you leave out the egg in the cream cheese filling, it comes out better. Hope this helps you and your readers.
Yummy! Love bananas and love cream cheese, so its a win win recipe for me. Definitely trying! 🙂
I am dying over here – you always post the most delicious things!
I just made these… I put in a splash of oil instead of an egg in the cream cheese part to keep it thick. The muffins came out TO DIE FOR and there’s a little pocket of cheesey sweetness in the middle of each one :O I had to tell you… they’re amazing!!!!
can I make this into a bread instaed of muffins?
Do you have to refrigerate these??