Banana Cream Cheese Muffins

This easy recipe for Banana Cream Cheese Muffins combines the sweet natural flavor of bananas with creamy, tangy cream cheese for a decadent muffin everyone will enjoy. Serve them as a snack, dessert or for breakfast with a cup of hot coffee.

banana cream cheese muffins on a cutting board with milk in the background

Bananas are such a great ingredient for baking. Not only are they inexpensive, but they get sweeter as they ripen which means you’ll use less refined sugar in whatever you bake them into. I love using them to make a batch of Banana Oat Breakfast Cookies or my classic Banana Bread With Chocolate Chunks

These banana muffins are something special! They add a layer of dense creamy and tangy flavor with the help of cream cheese which makes them filling enough to eat for breakfast but also light enough to have as a snack or dessert!

ingredients for banana muffins

Ingredients //

For The Muffins:

  • Mashed Bananas – You’ll need ripened mashed bananas to help form the batter and give a natural banana flavor and sweetness to the muffin. 
  • Butter – Butter is used as the oil in these muffins and gives a rich buttery flavor. 
  • Cream Cheese – Room temperature cream cheese is found inside the muffin and also used to make the main muffin batter.
  • Sugar – Granulated white sugar helps to sweeten up the muffin along with the ripe bananas.
  • Egg – Egg helps bind all of the ingredients together and will help give the muffin it’s crust on top. 
  • Vanilla – Banana pairs well with the flavors of vanilla.
  • Flour – This is the base dry ingredient for the muffins that give them their bulk and shape.
  • Baking Powder & Soda – These two ingredients will help the muffin rise and make it fluffy. 
  • Salt – Salt balances all the flavors in the muffin.
  • Cinnamon – This warming spice is a classic flavor in any banana recipe.
  • Walnuts – Adds a nutty flavor, crunch and texture to the muffins. Feel free to use your favorite nut!

Cream Cheese Filling:

  • Cream Cheese – The inside is filled with a base of cream cheese for a creamy surprise in the middle. 
  • Flour – Flour helps keep the cream cheese filling bound together when baking. 
  • Sugar – Helps sweeten up the inside filling of the banana. 
  • Egg – Binds together the filling and helps it set when baking. 
  • Vanilla – Adds a light vanilla flavor to the middle of the muffin.

How to Make // The Steps

How To Make Banana Cream Cheese Muffins

steps for making banana muffins
  1. Combine Wet Ingredients: Cream together butter, cream cheese, and sugar in a mixing bowl using a stand mixer or electric mixer. Add egg and vanilla. Beat with an electric mixer until well combined. 
  1. Combine Dry Ingredients: Add flour, baking powder, baking soda, salt, and cinnamon. Add mashed bananas. Mix until just combined making sure not to overwork the batter.
directions for cream cheese muffins
  1. Make Cream Cheese Filling: In a small bowl, mix cream cheese, egg, flour, sugar, and vanilla until smooth.
  2. Divide batter evenly into 12 muffin cups. Add cream filling to a piping bag. Pipe cream cheese mixture into muffin batter. Top with walnuts.
  3. Bake Banana Cream Cheese Muffins: Bake in a 350 degree oven for 20 to 25 minutes. Remove from the oven and let cool for at least 10 minutes before removing from the muffin tin and serving.
banana muffins in a muffin pan
topping banana muffins with walnuts
cream cheese filling in banana muffins
baked banana cream cheese muffins

Tips & Tricks //

  • Make sure you’re using bananas that are ripe enough to be sweet and can be mashed easy. These bananas have brown skin and are soft to the touch. 
  • It’s important to make sure you don’t overwork the dough. Mix everything until it’s combined but not any longer. This will make sure the muffins stay light.
  • Since the batter is made with cream cheese, you may want to use muffin liners to fill the batter into. This will help the muffin keep from sticking to the muffin pan and will help with removal.
close up of banana cream cheese muffins

Why are Banana Cream Cheese Muffins So Good?

  • A twist on banana bread. These have great banana bread flavor with a creamy surprise. If you’re bored of the same old banana bread and banana muffin recipes, you’ll love switching it up. 
  • They freeze well. You can make a large batch of them ahead of time and freeze them for later making them an excellent option for breakfast meal prep. 
  • Simple Ingredients. You can find all of the ingredients to make these muffins at any grocery store.
  • Great for a brunch. Since they are a cross between breakfast and dessert, they make a great addition to any brunch. 
  • You can customize them. Add your favorite chopped nuts or warming spices you enjoy!
banana cream cheese muffin with a bite taken out

Variations //

  • Don’t like walnuts? Use chopped pecans, cashews or even peanuts to top your muffins. 
  • Add in chopped strawberries, blackberries or blueberries to the batter for a fruity cream cheese muffin. 
  • Replace the cinnamon with pumpkin pie spice for a great warming flavor. 
  • Give these muffins a light chocolate flavor by adding ¼ cup of unsweetened cocoa powder to the dry ingredients.
platter of banana cream cheese muffins

How to Store //

These muffins can be stored in an airtight container in the fridge for 5-7 days.

Make-Ahead and Freezer Options //

To freeze banana cream cheese muffins, wrap each in plastic wrap then add them to a freezer safe bag or container and freeze for up to 3 months. Let thaw in the fridge overnight before serving.

banana cream cheese muffin with a bite taken out

More Banana Recipes //

banana cream cheese muffin with a bite taken out

Banana Cream Cheese Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This easy recipe for Banana Cream Cheese Muffins combines the sweet natural flavor of bananas with creamy, tangy cream cheese for a decadent muffin everyone will enjoy. Serve them as a snack, dessert or for breakfast with a cup of hot coffee.


  • 6 Tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 Dole bananas, mashed
  • 1/4 cup walnuts

Cream Cheese Filling:

  • 4 ounces cream cheese
  • 1 Tablespoon flour
  • 1 Tablespoon sugar
  • 1 egg
  • 1 teaspoon vanilla


  1. Cream together butter, cream cheese, and sugar. Add egg and vanilla. Beat with electric mixer until well combined. Add flour, baking powder, baking soda, salt, and cinnamon. Add mashed bananas. Mix until just combined.
  2. In a small bowl, mix cream cheese, egg, flour, sugar, and vanilla until smooth.
  3. Divide batter evenly into 12 muffin cups. Add cream filling to a piping bag. Pipe cream cheese mixture into muffin batter. Top with walnuts.
  4. Bake in a 350 degree oven for 20 to 25 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 198mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Originally published in October 2012, updated April 2021 with updated images and updated recipe card.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 64 Comments

  1. Katrina @ Warm Vanilla Sugar

    These are lovely! The cream cheese center sounds especially appealing 🙂

    1. bakedbree

      Isn’t everything better with some cream cheese in the middle?

  2. Holly Newell

    These look so yummy! My son and I just made the snicker doodle cookies! He loves them…. Thank you for sharing all this great stuff!

    1. bakedbree

      You are welcome! I love that you are baking in the kitchen with your son!

  3. vanillasugarblog

    I love these! I’m a cream cheese junkie in muffins.
    OK to steal a photo for my “friday link” roundup?
    If not just email me and I’ll just include a link.

    1. bakedbree

      Of course! Thanks for asking.

  4. Diane (createdbydiane)

    these looks absolutely DELICIOUS!!!

    1. bakedbree

      Thank you Diane! They were really great semi-warm.

  5. Loretta

    Wow, these look so good! I’m loving the double dose of cream cheese…

  6. Elizabeth@ Food Ramblings

    beautiful and delicious!

    1. bakedbree

      thank you Elizabeth!

  7. Tiffani

    I just tried to make these. Are you sure the recipe should read 1/4 Cup each baking soda and baking powder? They tasted like pure salt. The batter rose like it had yeast in it, very fluffy and full of bubbles. Once baked they collapsed.

    1. bakedbree

      It is typo and it has been fixed.

  8. Katie @ Blonde Ambition

    These sound sooo heavenly! Enjoy California…but just a warning, you may not find crisp rainy days around here! 😛

    (P.S. If you’re looking for more podcasts, my boyfriend loves Stuff You Should Know.. very interesting, and they have episodes on any topic you could think of!)

    1. bakedbree

      Thanks for the suggestion! I am always looking for new podcasts to listen to.

  9. Natalie

    Is there really 1/4 cup each of baking powder and baking soda? Seems like a lot for 12 muffins. Just thought I better double check. Making these right now. :0)

    1. bakedbree

      No, it is a typo that has been fixed.

  10. Bailey

    Does this really call for a quarter cup each of baking soda and baking powder? I just made these and if you could see what they looked like! My baking powder might be a little on the old side, but I thought that just might make them flat! Hmm.

    1. bakedbree

      No, the typo has been fixed.

  11. Shiloh Barkley

    These muffins look so enticing! Yummmmmm.

    1. bakedbree

      They are Shiloh!

  12. Carlas Confections

    These look really delicious! I love banana, and adding in the cream cheese and walnuts… oh YUM!

    1. bakedbree

      These are a nice to little breakfast treat for sure. 🙂

  13. Eleyn @Sweetsandlife

    I hope you are enjoying being in my neck of the woods. I can’t wait to try this recipe it looks amazing. I love that you combine two of my hubby’s favorite things. 😀 Thanks for sharing.

    1. bakedbree

      I did! I love CA and miss it very much. I hope that you love these muffins!

  14. Averie @ Averie Cooks

    Bree they’re gorgeous! So light and fluffy and I looooove bananas. And cream cheese! you cannot go wrong with these flavors in my book!

    1. bakedbree

      Thank you Averie! I have a new appreciation for the banana after my trip with Dole!

  15. rosario rios

    I am in love with these i made these and everyone loved them! Thanks!

    1. bakedbree

      So glad!

  16. victoria

    oh my these look delicious! cant wait to try making these with my son 🙂
    one question for the filling the picture shows an egg but when it says to combine it doesnt mention egg which one is it? by tge way im a visual person and love that you have photos for every step thank you

    1. bakedbree

      Sorry, I fixed the recipe.

  17. April

    Mmmm, I’ve been looking for the perfect banana muffin, and this just might be it! And yes, everything is better with cream cheese in the middle 🙂

    1. bakedbree

      You will love these April.

  18. Kristen

    I just made these for my co workers since we have a meeting tomorrow and I signed up to bring something for breakfast (even though I calorie count and cannot enjoy 🙁 ) but I did test the batter and I gave one to my mother to test and she said she likes these and they are good…that means she will ask to me to make these at some point ha ha. Easy recipe and not a lot of ingredients plus amazing taste. Thanks Bree…I always brag about your blog. 🙂

    1. bakedbree

      Thank you Kristen! Glad that everyone liked them.

      1. Kristen

        Sigh I couldn’t resist and I ended up having two. Because of these awesome muffins I had to work extra hard at the gym. Not cool Bree ha ha ha. All my co workers loved them. Definitely a keeper for future meetings as I have many.

  19. Kerri

    Was looking for a new recipe for a bunch of very ripe bananas and this popped up on my search. THANK YOU. Can’t wait to try many, many more of your recipes!

    1. bakedbree

      I hope that you do Kerri!

  20. Becky

    Hey Bree, I was looking for a recipe to use up my very ripe bananas, and these were an absolute hit! I even made them twice!

    I have a question… both times I’ve made the filling, it came out really watery and runny (like watery pancake batter). Is it okay to take out the egg?

    1. bakedbree

      Huh, I am not sure why. I don’t think that it would set at all without the egg. Maybe a little more flour?

  21. Tari Khoe

    Tomorrow I have a date with my friends and will bake this for them…! Yeeehaaaaa thanks for sharing the recipe:)

    1. bakedbree

      I hope they like them!

  22. Alyssa

    Great recipe! Can the walnuts be replaced with pecans?

    1. bakedbree

      Of course! Use whatever nut you like.

  23. Ces

    Hi! Why do you need to put egg and flour for the cream cheese filling? 🙂 Would it be okay or better if I just mix powdered sugar, cream cheese, and vanilla extract instead? Thanks!! 🙂

    1. bakedbree

      The egg and flour bind it. If you don’t add it, it will melt into the muffins.

  24. Fiona

    Absolute best banana muffins ever.
    I did swap the cream cheese for greek yoghurt in the cake mix to keep expenses down but may I say, WOW, how good?

    1. bakedbree

      I’m glad that you liked them.

  25. Alexsandra

    These are obscenely delicious! Thank you!

    1. bakedbree

      I am so glad that you like them!

  26. Christine

    Hi. I have large 6 count muffin tins and a 12 count cupcake tin. Which size are you using? To me a muffin is much larger than a cupcake. I’m fyi f to make these. Thank you!!!

    1. bakedbree

      A 12 count. I don’t think that a muffin is larger than a cupcake, but it’s personal preference.

  27. Pingback: Nutella Swirl Banana Bread

  28. Myra Devine

    The banana cream cheese muffins turned out better than I expected. Thanks for the recipe. Really wonderful, and a great treat for Mother’s Day.

    1. Bree Hester

      Thanks, I think? But I am glad that you liked them so much.

  29. Melonie

    I made these today and they’re incredible! I added a streusel topping, not that it was needed.

    1. Bree Hester

      I’m HERE for the streusel topping.

  30. Abigail Wenderson

    Wow, these muffins look amazing. I would love to make these soon. Thanks a lot for sharing the recipe.

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