Banana Coffee Cake Muffins with Cream Cheese Filling
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My Favorite Muffins
I love banana bread, and I love coffee cake, so this recipe just made sense. These muffins are soft, filled with cream cheese, topped with crumb, and such a good way to use up ripe bananas. I also love that they’re handheld, because muffins always feel easier to serve, grab, and share.
Ingredients Needed To Make Banana Bread Coffee Cake Muffins with Cream Cheese Filling
Muffin Batter
- Flour
- Baking Powder
- Baking Soda
- Kosher salt
- Egg
- Sugar
- Mashed Bananas
- Unsalted Butter
- Vanilla extract
- Cinnamon
- Allspice
Crumb Topping
- Chopped walnuts
- Brown Sugar
- Flour
- Ground cinnamon
- Butter
Cream Cheese Filling
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
How To Make Banana Bread Coffee Cake With Cream Cheese Filling
- Preheat your oven to 350°F and line or butter your muffin pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, mashed bananas, and vanilla extract, mixing until smooth.
- Add the dry ingredients and mix just until combined. Do not overmix.
- In a separate bowl, combine the crumb topping ingredients until a crumb mixture forms.
- In another bowl, mix the cream cheese filling until smooth, then transfer to a piping bag.
- To assemble, add a scoop of batter to each muffin well, filling about one-quarter full. Sprinkle a small amount of crumb topping. Add another scoop of batter until the muffin is about halfway to two-thirds full. Top with more crumb.
- Insert the piping tip into the center of each muffin and fill with the cream cheese mixture.
- Bake for 20–28 minutes depending on muffin size. Check doneness by inserting a toothpick into the muffin portion, avoiding the cream cheese center.
- Let cool before serving.
Tips For The Best Banana Bread Coffee Cake Muffins with Cream Cheese Filling
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter. This keeps the muffins soft instead of dense.
- Crush the crumb topping until it forms small clumps for that bakery-style texture.
- When piping the cream cheese filling, insert the tip halfway into the muffin so the center stays hidden inside.
- Avoid overfilling the muffin pan since the batter rises quite a bit.
Storage
• Store muffins in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
• Let them come to room temperature or warm slightly before serving.
Banana Bread Coffee Cake Muffins with Cream Cheese Filling
These banana bread coffee cake muffins are soft, moist, and layered with a cinnamon crumb topping and a creamy center. Made with ripe bananas and a simple cream cheese filling, they bake up bakery-style and are perfect for breakfast, brunch, or a sweet snack.
Equipment
- Whisk or spatula
- Muffin pan (6 jumbo or 12 standard)
- Muffin liners (optional)
- Piping bag or zip-top bag
- Small bowls (for crumb + filling)
Ingredients
Muffin Batter
- 1 1/4 cups all-purpose flour (or 1:1 gluten free flour)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 egg (room temperature)
- 1/2 cup sugar
- 1/2 cup mashed bananas
- 1/4 cup unsalted butter (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/16 tsp allspice
Crumb Topping
- 1/2 cup chopped walnuts (can sub. with your favorite nut)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp melted butter
Cream Cheese Filling
- 8 oz cream cheese (room temperature)
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Butter or line a 6-count jumbo muffin pan or 12-count standard muffin pan.
- In a mixing bowl, beat the butter and sugar on high for about 3 minutes, until light and fluffy.
- Mix in the egg, mashed banana, and vanilla. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, salt, cinnamon, and allspice. Mix just until combined.
- In a separate bowl, mix the crumb topping ingredients until small crumbles form.
- In another bowl, mix the cream cheese filling ingredients until smooth. Transfer to a piping bag or zip-top bag.
- Add batter to each muffin cup, filling about 1/4 full. Sprinkle with crumb topping.
- Add another scoop of batter, filling each cup about 1/2 to 2/3 full. Sprinkle more crumb topping on top.
- Insert the piping tip into the center of each muffin and pipe in the cream cheese filling, about 2 tablespoons for standard muffins or 3 tablespoons for jumbo muffins.
- Bake for 20–24 minutes for standard muffins or 26–28 minutes for jumbo muffins. Check the muffin batter from the side with a toothpick, avoiding the cream cheese center.
- Let muffins cool before serving.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter or the muffins can turn dense instead of soft.
- This batter rises quite a bit, so avoid overfilling the muffin cups.
- For best texture, make sure the crumb topping forms small clumps before adding.
- Insert the cream cheese filling tip into the center, not the top, so it stays hidden inside.
- Check doneness by inserting a toothpick into the muffin portion, not the cream cheese center.
- Store in the refrigerator for up to 3 days due to the cream cheese filling. Let come to room temperature or warm slightly before serving.
Nutrition
Serving: 12muffinsCalories: 228kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 24mgSodium: 166mgPotassium: 93mgFiber: 1gSugar: 28gVitamin A: 324IUVitamin C: 1mgCalcium: 43mgIron: 0.3mg
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