Banana Cream Cheese Muffins

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.

Print Recipe

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

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 25

Cook Time 30

Servings muffins

Calories 250

Author Lily Ernst

Ingredients

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

Instructions

Using a stand mixer with the paddle attachment, mix cream cheese and vanilla until smooth. Transfer into another bowl.
8 oz cream cheese , 1 tsp vanilla
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.
2 large egg whites, 1/2 cup sugar
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.
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.
1 & 1/2 cups plus 3 tbsp cake flour, 1 & 1/2 tsp baking soda, 1/2 tsp salt
Using the paddle attachment, cream the butter, sugar and vanilla until light and fluffy.
1/2 cup plus 2 tbsp unsalted butter, 1 cup sugar, 2 tsp vanilla
Add the eggs, one at a time. Mix in the mashed bananas.
3 large eggs, 1 & 1/2 cups mashed bananas
Add half of the flour mixture, stir until moist. Add the rest and stir until just combined.
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.

Notes

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.

Nutrition