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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.

Prepare the cream cheese swirl: In a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.

Prepare the muffin batter: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, combine the mashed bananas, large egg, melted butter, milk, and 1 teaspoon vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Drop spoonfuls of the cream cheese mixture on top of each muffin. Use a knife or a toothpick to gently swirl the cream cheese into the banana batter.

If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy topping.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The cream cheese swirl may still be slightly soft.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.

Prepare the cream cheese swirl: In a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.

Prepare the muffin batter: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, combine the mashed bananas, large egg, melted butter, milk, and 1 teaspoon vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Drop spoonfuls of the cream cheese mixture on top of each muffin. Use a knife or a toothpick to gently swirl the cream cheese into the banana batter.

If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy topping.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The cream cheese swirl may still be slightly soft.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
