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Banana Cream Muffins are moist and packed with banana flavor with a creamy cinnamon center. One of the best banana muffin recipes ever!

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I’ve mentioned in my Cinnamon Swirl Banana Muffins recipe that muffins are kind of a big deal at my house. A really big deal.

We eat a lot of muffins and my boys definitely let me know what muffins they like and which recipes don’t make the cut.

Banana Cream Muffins

This Banana Cream Muffins recipe is one that they love! I love them too, mostly because of the delicious, creamy, cinnamon cream cheese filling.

What Can Be Added to Banana Muffins?

There are many things you can add to these banana muffins for a delicious variety. Some ideas are:

• Mini chocolate chips
• Cinnamon/Sugar
• Raisins
• Cranberries
• Walnuts
• Pecans

Can Banana Cream Muffins be made into Banana Bread?

Yes! This recipe will make a delicious banana bread. To make banana cream bread:

• Pour half of the batter into a 9.5 inch x 5 inch loaf pan

•  Place dollops of cream cheese filling over the batter and use a knife to swirl

• Cover with the remaining batter and bake at 350 degrees for 60-65 minutes

Can Oil Be Used Instead of Butter?

You can definitely use oil instead of butter. Good substitutes would be vegetable oil, canola oil, or corn oil.

Can Almond Milk Be Used Instead of Milk

Yes! I use almond milk in this recipe all of the time and they come out delicious every time!

More Muffin Recipes

• Cinnamon Swirl Banana Muffins
• Pumpkin Streusel Muffins

Banana Cream Muffins Ingredients

Muffin Batter

• 2 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 Teaspoons Baking Powder
• 2 Eggs
• 2 Bananas, mashed
• 1/2 Cup Butter, melted
• 1/4 Cup Milk
• 1/4 Cup Sour Cream
• 1 Teaspoon Vanilla Extract

Cream Cheese Filling

• 4 Ounces Cream Cheese, softened
• 2 Tablespoons Sugar
• 1/4 Teaspoon Cinnamon

Helpful Kitchen Tools

• Mixing Bowls
• Whisk
• Food Processor
• Baking Liners
• Muffin Pan
• Cooling Rack

How to Make Banana Cream Muffins

Muffin Batter

• Add the flour, sugar, and baking powder to a large mixing bowl.

• In a separate mixing bowl, combine the eggs, mashed bananas, melted butter, milk, sour cream, and vanilla extract.

• Stir the wet ingredients into the dry ingredients until moistened. Do not over mix.

Cream Cheese Filling

• In a small bowl or food processor, combine the softened cream cheese, sugar, and cinnamon with a hand mixer or with a spoon.

• Add the cream cheese mixture to a sandwich size ziplock bag and set aside.

Muffin Assembly

• Place baking liners in a muffin pan and add 2 tablespoons of batter to each cup. (I use a 2 tablespoon cookie scoop)

• Snip off the corner of the ziplock bag and squeeze approximately 1 tablespoon of the cream cheese mixture into the center of each muffin.

• Top each muffin with 2 more tablespoons of batter.

• Bake the muffins at 400 degrees for 18-22 minutes or until a toothpick comes out clean.

• Let the muffins cool in the pan for 5 minutes before serving.

More Breakfast Recipes To Try:

• Sweet Cream Pancakes
• Perfect French Toast
• Crispy Waffles
• Butter Pecan Cinnamon Rolls
• Sweet Cream Waffles
• Cinnamon Swirl Banana Muffins
• Red Velvet Cake Mix Cinnamon Rolls

Banana Cream Muffins

Yield: 12 Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Banana Cream Muffins are moist and packed with banana flavor with a creamy cinnamon center. One of the best banana muffin recipes ever!

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Ingredients

• 2 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 Teaspoons Baking Powder
• 2 Eggs
• 2 Bananas, mashed
• 1/2 Cup Butter, melted
• 1/4 Cup Milk
• 1/4 Cup Sour Cream
• 1 Teaspoon Vanilla Extract
• 4 Ounces Cream Cheese, softened
• 2 Tablespoons Sugar
• 1/4 Teaspoon Cinnamon

Instructions

1. Add the flour, sugar, and baking powder to a large mixing bowl.
2. In a separate mixing bowl, combine the eggs, mashed bananas, melted butter, milk, sour cream, and vanilla extract.
3. Stir the wet ingredients into the dry ingredients until moistened. Do not over mix.
4. In a small bowl, combine the softened cream cheese, sugar, and cinnamon with a hand mixer or with a spoon.
5. Add the cream cheese mixture to a sandwich size ziplock bag and set aside.
6. Place baking liners in a muffin pan and add 2 tablespoons of batter to each cup. (I use a 2 tablespoon cookie scoop)
7. Snip off the corner of the ziplock bag and squeeze approximately 1 tablespoon of the cream cheese mixture into the center of each muffin.
8. Top each muffin with 2 more tablespoons of batter.
9. Bake the muffins at 400 degrees for 18-22 minutes or until a toothpick comes out clean.
10. Let the muffins cool in the pan for 5 minutes before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 276 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 64mg Sodium: 189mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 4g

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