Banana Cream Cheese Muffins Recipe:- Earlier this week, I was pondering the following question: what aspects of my life do I rely on now that I did not have ten years ago? That is, items like your iPhone, for example. Use Facebook. Use Instagram. Camera phones are available. Weblogs.
In the absence of a home-based digital video recorder, my life would be very different. Or the television show reality. And it’s not only digital video recorders…It’s Netflix. It’s Amazon Prime. Movies available on Amazon. Fire sticks, Roku, and YouTube are all examples.
What about my Kindle, by the way? Oh my God, actual books? Do I have to carry around heavy books? Moreover, it is not just any kindle; it is a Kindle HD…that I can access Facebook, applications, and movies from any location where I have access to wifi.
Banana Cream Cheese Muffins Recipe
And would you mind if we discussed wifi? WiFi, in my opinion, is the most successful innovation of the past ten years. Connectivity is everywhere thanks to WiFi. In point of fact, I am writing this from a height of thirty thousand feet, while I am flying across the country from Atlanta to Sacramento, my hometown. During the entire journey, I worked, and I am continuing to work on the way back home. The result is flawless. Through the use of Facebook Messenger, I am able to stay in touch with my friends and keep in touch with my spouse and daughter even when I am not working.
I have recently returned from a weeklong trip to St. Simon, Georgia, where I went to see the HGTV Dream Home. Should you follow me on Instagram, you would have witnessed a number of my enjoyable activities as well as the abundance of food. On my brand-new Instagram account, which is dedicated solely to travel (@CFCTravel), you can see all of the excitement that goes on behind the scenes, which is not related to food.
I am dying to tell you everything there is to know about the trip (posts are on the way)…and everything that happened throughout my trip back home. Let me simply inform you that I was a member of the party row. 🙂
9 o’clock is the time I arrive, and then I have a forty-minute trip home…As a result, I won’t feel like preparing breakfast the next morning.
Luckily, I have these Cream Cheese Banana Muffins in my freezer for Jordan.
The banana bread recipe that my mother uses is really well-known, and this simple muffin recipe is a cousin of that recipe. I converted the bread into muffins (if you ask me, it is the best recipe for banana bread muffins), and then I placed some sweet cream cheese inside of them, much like I did with my blueberry, zucchini, and chocolate chip cream cheese muffins.
It is crazy how simple they are to make. To put it simply, you begin by preparing the bread recipe, then you fill the muffin tins halfway, then you stuff them, and last you cover them with the remaining batter.
What is it that I despise the most? In situations where I am preparing recipes such as this one and I am unsure of how many I should make in order to achieve the ideal quantity of batter and filling. I have done all of the measurement for you, so if you are also someone who despises that, you are in luck.
Two tablespoons of batter, approximately half a teaspoon of filling, and one tablespoon of batter equals eighteen muffins that are ideal.
Despite the fact that I am a huge fan of pecans, you may also use walnuts in this recipe. Banana bread with walnuts is one of my favourite combinations, but we were out of walnuts.
When I think about it, I kind of wish I had one of these banana muffins with cream cheese right now…However, I am approximately 1,320 kilometres away from my cooler.
Ingredients
FILLING:
- 4 ounces (113g) cream cheese , room temperature
- 3 tablespoons (36g) granulated sugar
FOR THE BREAD:
- ¾ cup (150g) granulated sugar
- ½ cup (118ml) vegetable oil
- ¼ teaspoon salt
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons sour milk or add 1 teaspoon vinegar to the milk to sour it, see note
- 1 teaspoon baking soda
- 2 cups (248g) all purpose flour
- ½ cup chopped nuts , optional
Instructions
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Preheat oven to 350°F. Line muffin pans with paper baking cups.
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Make the cream cheese filling: mix together cream cheese and sugar until smooth. Set aside.
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If you’re using milk and vinegar, add 1 teaspoon vinegar or lemon juice and 7 tablespoons milk to a measuring cup and let sit 5 minutes.
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Mash bananas with a foil or potato masher in a large bowl. Stir in oil and sugar with wooden spoon or a hand mixer.
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Add eggs, salt, and baking soda, stir. Add milk and flour and mix until combined (batter will be slightly lumpy).
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Fill muffin cups with about 2 tablespoons of muffin batter. Add about ½ teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired.
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Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
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Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Notes
In a big bowl, mix the sugar and oil together. Put bananas, eggs, milk, vinegar, baking soda, salt, and vinegar in a blender jar. Blend until the mixture is smooth. Add one cup of flour and half of the banana mixture to the oil mixture. Add the rest of the banana mixture and flour, stirring just until everything is mixed together. Stir until it’s just mixed in. Add nuts if you want to. Do the rest of the recipe as written.
Milk: You can use buttermilk (7 tablespoons) or make your own “sour” milk by adding 1 teaspoon white vinegar or lemon juice to a measuring cup, then adding 7 tablespoons milk and letting sit for 5 minutes. You can use any kind of milk (dairy or nondairy).
Store muffins in an airtight container for up to 3 days or in the freezer for up to 4 months. Allow to thaw at room temperature.
Recipe Nutrition