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!
Banana Cream Muffins
2 cups all-purpose flour
3/4 cup sugar
1 tsp salt
1/2 teaspoon cinnamon
2 teaspoons baking powder
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
- Preheat the oven to 400 degrees and line a muffin tin with liners, sprayed with nonstick cooking spray.
- In one bowl combine dry ingredients: flour, sugar, baking powder, salt, and cinnamon. Whisk to combine.
- In another bowl combine wet ingredients: eggs, mashed bananas, milk, sour cream, and vanilla extract. Whisk to blend.
- Make a well in the center of your dry ingredients and pour the wet mixture in, whisking until batter is just combined.
- Combine the filling ingredients in another small bowl: softened cream cheese, sugar, and cinnamon. Stir with a spoon or spatula until well combined.
- 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.
- 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").
- 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