Banana Bread Cream Cheese Muffins

 

On Sunday morning I woke up wanting real breakfast, not just some flakes in a bowl.  I hunted around the kitchen and found two very over-ripe bananas.  Not quite enough to make my favorite banana bread recipe, but a good start.

Taking inspiration from a pumpkin cream cheese muffin I had at Starbucks, I decided to stretch the banana bread batter by creating a cream cheesy filling! I just so happened to have pumpkin seeds on hand too, so why not go all out!

I’m using a “vintage” oven that we inherited with our new house.  The appliance guys who delivered our washer & dryer even made fun of it’s two burners and antique look.  I thought I would hate it, but now that I’ve cleaned it up and tested that everything works, I actually kinda like her!

Banana Bread Muffins with Cream Cheese

You can catch a glimpse of the old girl in this photo of the muffins ready to go in the oven.

I also warmed up some hot apple cider and we snuggled on the couch with our breakfast on a 35 degree morning.

Banana Bread Muffins with Cream Cheese Filling
Banana Bread Muffins

(makes 12)

  • 6 tablespoons unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 c. granulated sugar
  • 1 egg
  • 1 1/2 c. flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 mashed bananas
  • 1/2 tsp. vanilla extract (homemade!)

Preheat oven to 350. Cream together butter and cream cheese until fluffy.  Add in sugar and continue to whip until light & airy.  Add egg, stirring until just incorporated.

In a separate bowl, combine dry ingredients. Add to wet mixture slowly, beating on medium speed.  Stir in bananas and vanilla extract.

Spray a muffin tin (or use paper liners if you prefer).  Distribute 1/4 of batter into each of 12 muffin cups.

Cream Cheese Filling
  • 4 oz cream cheese, softened
  • 1 tbsp. flour
  • 1 tbsp. sugar
  • 1 egg

Beat the cream cheese and sugar together over medium speed until airy. Add flour and mix until incorporated. Stir in egg and whip until uniform and a creamy pale yellow.

Fit a round tip onto a piping bag and fill with cream cheese mixture. Pipe a tablespoon of cream cheese mixture into each muffin.Top with pumpkin seeds, chopped pecans or other garnish, if desired.

Bake at 350 for 20-25 minutes or until sides just begin to brown.  Do not overbake – you want these to be nice and moist.  Cool slightly and serve.