Banana Cream Muffins for #NationalMuffinDay

Welcome to National Muffin Day! Ashley from Cheese Curd in Paradise invited us to join her in celebrating the humble muffin - and I am always on the lookout for an excuse to try out a new muffin recipe. My recipe index has a TON since I participate monthly with #MuffinMonday and have for years now, but these are one treat I am always excited to try out a new recipe for. I love how versatile and portable muffins are! Breakfast, snack, dessert, car food, brunch food - muffins are enjoyable any time of day.

This is a very interesting recipe - the texture is on the banana bread / quick bread side and that chunk of creamy cinnamony cream cheese filling is a wonderful surprise! 

I had enough for a dozen muffins, plus about 9 mini muffins - I am not sure if my muffin tin is on the small side or if this just makes a little too much for 1 muffin tin. If you have extra batter, make a couple extra normal muffins, or do what I did and use the rest of the batter in a mini muffin tray! Bake for about half the called for time, and then check them.

Celebrating National Muffin Day!

  • Almond Poppy Seed Muffins by Kathryn's Kitchen Blog
  • Banana Cream Muffins by Making Miracles
  • Blueberry Zucchini Muffins by Hezzi-D's Books and Cooks
  • Blue Cheese Mushroom Muffins by That Recipe
  • Caramel Cinnamon Muffins by The Freshman Cook
  • Cheddar-BBQ Turkey Meatloaf Muffins by The Spiffy Cookie
  • Corn Dog Mini Muffins by House of Nash Eats
  • Healthier Chocolate Raspberry Muffins by Books n' Cooks
  • Meyer Lemon Poppy Seed Muffins by Cheese Curd In Paradise
  • Sourdough Pumpkin Walnut Muffins by Savory Moments
  • Strawberry Banana Mini Muffins by Sweet Beginnings
  • Vegan Pear Ginger Muffinsby Magical Ingredients

  • Banana Cream Muffins

    2 cups all-purpose flour
    3/4 cup sugar
    1 tsp salt
    1/2 teaspoon cinnamon
    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 TBS sugar
    1/4 teaspoon cinnamon

    1. Preheat the oven to 400 degrees and line a muffin tin with liners, sprayed with nonstick cooking spray.
    2. In one bowl combine dry ingredients: flour, sugar, baking powder, salt, and cinnamon. Whisk to combine.
    3. In another bowl combine wet ingredients: eggs, mashed bananas, milk, sour cream, and vanilla extract. Whisk to blend.
    4. Make a well in the center of your dry ingredients and pour the wet mixture in, whisking until batter is just combined.
    5. Combine the filling ingredients in another small bowl: softened cream cheese, sugar, and cinnamon. Stir with a spoon or spatula until well combined. 
    6. Pour about half of the batter into the prepared muffin tin - about 2 TBS per muffin. Divide the cream cheese mixture over the batter in a dollop in the center of each tin. Cover with another couple TBS of batter. Batter should not reach more than 3/4 of the way up the liner. If you have extra batter, reserve and use for mini muffins or a couple extra regular sized muffins.
    7. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean (be sure to insert toothpick into the batter and not the cream cheese filling, which will remain "wet").
    8. Cool in the tin 5-10 minutes before serving. Muffins may stick to the liners while they are still warm. They will release easier once fully cooled.
    Recipe adapted from Mommy Mouse Club House


    1. I love banana breads and muffins. They are nutrient rich and your muffins are awesome and look delicious!


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