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The Ultimate Best Banana Muffin. Light, fluffy and cake-like banana muffin with a cream cheese meringue baked on top. My favorite banana baked good.

Banana Cream Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lily Ernst
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Total Time: 55 minutes
  • Yield: makes 16 muffins
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American


Deliciously moist and fluffy banana muffins with a cream cheese mousse baked on top.


  • 1 & 1/2 cups plus 3 tbsp cake flour
  • 1 & 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plus 2 tbsp unsalted butter room temperature
  • 1 cup sugar
  • 2 tsp vanilla
  • 3 large eggs
  • 1 & 1/2 cups mashed bananas (about 3 large very ripe bananas)
  • Mousse filling ingredients
  • 8 oz cream cheese room temperature
  • 1 tsp vanilla
  • 2 large egg whites (must be at room temperature)
  • 1/2 cup sugar


  1. Using a stand mixer with the paddle attachment, mix cream cheese and vanilla until smooth. Transfer into another bowl.
  2. Clean out the mixer. Using the whisk attachment, whip the egg whites until frothy. Gradually add in the sugar, then mix on high until stiff peaks form, about 3 minutes.
  3. Add half of the cream cheese mixture, mix until just combined. Add the rest and mix until smooth. Transfer into a pastry bag with a large round tip and set aside. Clean out mixer.
  4. Preheat oven to 325°F. Line 2 muffin pans with 16 paper liners. Sift flour, baking soda and salt into a bowl and set aside.
  5. Using the paddle attachment, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time. Mix in the mashed bananas.
  6. Add half of the flour mixture, stir until moist. Add the rest and stir until just combined.
  7. Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into batter and pipe in about 1 tbsp of the filling. Bake for 25-30 minutes or until a toothpick inserted into the muffin (not the filling) comes out clean. Let cool and enjoy.


I tend to be light handed when filling the muffins with the mousse, so I always have about half of the cream cheese mixture left over. I simply freeze the rest in a plastic container and defrost in the fridge for the next time I make these muffins again.

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