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Banana Cream Cheese Muffins

vstayton 0

Overripe bananas? Perfect! Try this mouth-watering idea: Cream cheese filled banana muffins. These muffins are easy to make and help you use up those over-ripe bananas. Let’s face it none of us can afford to just throw food away and be wasteful. These are great for breakfast, snacks, dessert, holidays, picnics, and more!

On the occasion when a couple of bananas over-ripen in our home I don’t always want to stop and make banana bread or something. So, what I do is put them in a quart size freezer bag, and pop them in the freezer. When I pull them out of the freezer I just let it thaw enough for the peel to come off easily and place the banana in a bowl to finish thawing. 

white plate with three banana cream cheese muffins with cream cheese on top and a backet behind them full of muffins.

HOW DO YOU STORE THE BANANA CREAM CHEESE MUFFINS? Since these muffins do have cream cheese filling they need to be refrigerated. Keep them in a Ziplock bag or airtight container in the refrigerator for up to 5 days.

CAN THESE BE MADE HEALTHIER? Yes, there are a couple substitutions you could make if you would like. You could swap out half of the flour with white wheat flour. White wheat is a light texture than whole wheat. You could also swap out the granulated sugar with Monk fruit sweetener. You may also swap out the butter for an equal amount of apple sauce.




Ingredients needed for Banana Cream Cheese Muffins

Ingredients Needed for Banana Cream Cheese Muffins


This is the basis for our Decadent Banana Cream Cheese Muffins.

All-purpose flour

We will be using All-purpose flour in the muffin batter as well as the cream cheese filling and crumb topping. You can also substitute this with a gluten free alternative.

Brown sugar

Brown sugar brings a sweetness and warmth to dessert recipes. I love the buttery, toffee type flavor that brown sugar provides. It will be used in both the muffin batter as well as the crumble topping.

Granulated sugar

In addition to sugar adding flavor and sweetness to recipes, it also bonds with water which helps to lock in moisture. This helps your baked goods to stay fresh longer and not dry out. It will be used in the batter as well as the cream cheese filling.


Eggs are, of course, used for the nutritional value but they do much more when used in baking. They help provide richness, structure, and leavening. In this recipe they also help along with the sugar and fat to increase the tenderness. Eggs will be used in the muffin batter and cream cheese filling.


Butter is used in the batter and cream cheese filling to create the melt in your mouth consistency needed for this delicious recipe.

Cream cheese

Cream cheese is used to create the sweet mildly tangy, and smooth texture for the decadent filling in these moist muffing.

Sour Cream

Sour Cream is used in this matter to help create this amazing moist dessert. (You can substitute it for Greek Yogurt if desired see the Pro Tips for how that will change the recipe)

Vanilla Extract

Vanilla is basically a flavor enhancer. If you ever forget to add vanilla in your baking the results will taste bland. It is used in both the batter, and cream cheese filling.

Baking soda and Baking powder

In addition to helping the muffins to rise, both are used together in this recipe to help give this a slightly tangy taste in addition to a nice brown color.

Ground Cinnamon

Cinnamon is used in the sugary crumble topping as the last flavor needed to complete these muffins.

How to Make

Basket full of banana cream cheese muffins

In the mixing bowl, you will first want to whisk together the butter, eggs, sugar, vanilla, and sour cream. Then, add the two bananas, mashed or you can do like I did and just use a hand mixer or make this in your stand mixer.

Once blended thoroughly, add in the flour, baking powder, baking soda, and gently stir until it is all well blended. Now preheat the oven to 350℉, and set the batter aside while you prepare the cream cheese filling and crumble topping. 

For the cream cheese you simply combine the cream cheese filling with the egg, vanilla, sugar, and flour in one of your small mixing bowls. Then, mix until it is smooth and lump free.

Now, in another small mixing bowl, you will prepare your crumble topping. Use a fork to mix together the butter, cinnamon, sugar, and flour until it is a crumbly consistency. 

To create these heavenly, layered muffins you simply add a scoop of the banana batter, followed by a teaspoon of the cream cheese, and topped with another layer of banana batter for each muffin.

I tried to create a little dimple in the bottom of the muffin layer to place the cream cheese into. Now, sprinkle the crumble topping on to the top of each muffin and you are set.  

Once you have the pan filled, it’s time to slide them in the oven. You will bake these for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let them cool for 15 minutes and enjoy these irresistible muffins. 

Video and process shots


Cream Cheese Filling

This is the cream cheese filling recipe I use in all my muffins. It’s perfect for everyone’s fall favorite, pumpkin spice muffins, blueberry muffins, carrot cake muffins, and more.

There are so many variations you can make with this recipe by changing up the batter type, changing the filling or omitting it completely, crumbles on top or not, with or without nuts.  


If you prefer you can substitute the sour cream for Greek yogurt. Using this substitution will change the muffin a little making them a bit less tender with a tangier, less buttery taste. 

I think the crumble topping is amazing but you can also omit it because the cream cheese filling is already amazing.

If you decide to leave off the crumble you could even supplement it with your favorite nuts or add nuts to the batter. 



Please share your creations with me if you try this recipe on Facebook and Instagram.


Coffee Muffins


Homemade Cinnamon Rolls

Chocolate Chip Shortbread Logs

Strawberry Cake Box Cookies

Banana Cream Cheese Muffins

Banana muffins filled with cream cheese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 337 kcal


  • 1 Medium mixing bowl
  • 2 Small mixing bowl
  • 1 Muffin pan



  • 1 egg large egg
  • ½ c light brown sugar
  • ¼ c granulated sugar
  • ½ c butter, softened
  • ¼ c sour cream ( or Greek yogurt)
  • 1 tsp vanilla extract
  • 2 bananas
  • 1 c all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • optional to add your favorite nuts

Cream Cheese Filling

  • 1 egg large egg
  • 4 oz cream cheese, softened
  • c granulated sugar
  • ¼ tsp vanilla
  • 3 tbsp all-purpose flour

Crumb topping

  • C packed brown sugar
  • 2 Tbsp all-purpose
  • tsp ground cinnamon
  • 1 Tbsp butter



  • Preheat oven to 350 degrees and pick your muffin pan (silicone or regular with liners.
  • In a medium size mixing bowl whisk together the eggs, sugars, butter, vanilla, and sour cream.
  • Mash the two bananas and add to the mixture.
  • Now add the flour, baking powder, baking soda and mix lightly to combine. Then set aside.

Cream Cheese Filling

  • In your small mixing bowl, combine the egg, sugar, cream cheese, vanilla, and flour together.

Crumble topping

  • In another small bowl, combine together the butter, cinnamon, sugar and flour. Use a fork to mix it together well until it forms a crumbly texture.

Build the muffins

  • Layer of muffin mixture in the bottom of each muffin tin, then a spoon full of filling, topped off by another layer of muffin mix.
  • Top off each muffin with crumble mixture.
  • Place in the oven for 20-25 minutes (baking times may vary). A toothpick inserted in the center will come out clean when they are done.
  • Cool for 15 minutes and enjoy!!


  •  You can substitute Greek yogurt for the sour cream
  •  You can omit the crumble topping and they are still amazing with the cream cheese filling.
  • You could also add your favorite nuts to the batter mix and or topping.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 


Calories: 337kcalCarbohydrates: 41gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 185mgSodium: 228mgPotassium: 187mgFiber: 1gSugar: 28gVitamin A: 640IUVitamin C: 2mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!

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