ADVERTISEMENT
Ingredients
For the Muffins:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Muffin Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients: In a large bowl, mix the mashed bananas with melted butter. Stir in the baking soda and salt.
- Add Sugar and Egg: Add the granulated sugar, beaten egg, and vanilla extract to the mixture, stirring until combined.
- Incorporate Flour: Gently fold in the all-purpose flour until just combined. Do not overmix; a few lumps are okay.
Step 2: Prepare the Cream Cheese Filling
- Mix Filling Ingredients: In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Assemble the Muffins
- Fill Muffin Tin: Spoon a tablespoon of muffin batter into the bottom of each muffin cup.
- Add Cream Cheese: Add a dollop of the cream cheese mixture on top of the batter, then cover with more muffin batter until the cups are about 3/4 full.
- Repeat: Continue this process until all the muffin cups are filled.
Step 4: Bake
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Ripe Bananas: Use very ripe bananas for maximum sweetness and flavor.
- Cream Cheese Temperature: Ensure the cream cheese is softened for easier mixing and a smoother filling.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
