30-Minute Moist Banana Cream Cheese Muffins are soft, rich, and filled with sweet banana flavor and a creamy surprise in the center. These muffins are the perfect mix of fluffy and indulgent, thanks to a swirl or dollop of sweetened cream cheese baked right into the batter. I love making them when I need a quick, crowd-pleasing breakfast or snack that feels like a treat.
Why You’ll Love This Recipe
I love how these muffins combine the comfort of banana bread with the creaminess of cheesecake—all in one quick recipe. The bananas make them naturally sweet and moist, and the cream cheese adds just the right amount of tang. They come together in one bowl with basic ingredients, and I can have them in and out of the oven in about 30 minutes. Perfect for when I want homemade muffins fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the muffins:
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Ripe bananas, mashed
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All-purpose flour
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Baking soda
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Salt
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Ground cinnamon (optional)
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Brown sugar
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Egg
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Vanilla extract
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Melted butter or oil
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Milk or yogurt (for extra moisture)
For the cream cheese filling:
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Cream cheese, softened
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Powdered sugar
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Vanilla extract
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
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In a bowl, I whisk together mashed bananas, brown sugar, egg, vanilla, melted butter, and milk until smooth.
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I stir in the flour, baking soda, salt, and cinnamon until just combined—being careful not to overmix.
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In a separate bowl, I mix the cream cheese, powdered sugar, and vanilla until smooth.
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I fill each muffin cup about ⅓ full with batter, add a spoonful of cream cheese filling in the center, then top with more batter to cover.
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I bake for 18–22 minutes, or until the tops are golden and a toothpick comes out mostly clean (a little cream cheese is okay).
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I let them cool in the pan for 5 minutes, then move to a rack to finish cooling.
Servings and timing
This recipe makes about 10–12 muffins. It takes 10 minutes to prep and 20 minutes to bake—ready in 30 minutes flat.
Variations
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I fold in chocolate chips or chopped walnuts for extra texture.
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I swirl the cream cheese filling into the top for a marbled effect.
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Sometimes I add a crumble topping with oats and cinnamon for a bakery-style finish.
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I swap the cream cheese filling for peanut butter or Nutella for a twist.
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I use whole wheat flour or a mix of white and whole wheat for a slightly heartier muffin.
storage/reheating
I store the muffins in an airtight container in the fridge for up to 5 days. To reheat, I warm one in the microwave for about 10–15 seconds. They also freeze well—wrapped individually—then thawed at room temperature or warmed straight from the freezer.
FAQs
Can I make these without the cream cheese filling?
Yes. The banana muffins are delicious on their own, but the filling makes them extra special.
Do I need to use overripe bananas?
Yes. The riper the bananas, the sweeter and more flavorful the muffins will be.
Can I make these dairy-free?
I use dairy-free butter and plant-based milk, and either skip the cream cheese or use a dairy-free version.
What’s the best way to fill the muffins?
I use a spoon or cookie scoop to layer the batter and filling—it doesn’t have to be perfect since it bakes beautifully.
Can I use a mini muffin pan?
Yes. I reduce the baking time to about 10–12 minutes and check for doneness early.
Conclusion
30-Minute Moist Banana Cream Cheese Muffins are one of my favorite quick bakes—easy, soft, and filled with that perfect balance of sweet banana and creamy filling. Whether I’m baking them for breakfast, snacks, or sharing with friends, they always come out moist, flavorful, and gone in no time.
